Creamy Smoked Haddock Chowder

Ingredients

• 500g (1.1 lb) smoked haddock fillets 500g (1.1 lb) smoked haddock fillets
• 2 tablespoons butter 2 tablespoons butter
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 3 medium potatoes, peeled and diced 3 medium potatoes, peeled and diced
• 500ml (2 cups) fish or vegetable stock 500ml (2 cups) fish or vegetable stock
• 250ml (1 cup) whole milk 250ml (1 cup) whole milk
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes to the pot and stir well to coat them with the buttery mixture. Cook for a few minutes until the potatoes start to soften slightly.
3. 3.
   Pour in the fish or vegetable stock, and bring the mixture to a gentle simmer. Cook for about 10 minutes or until the potatoes are tender.
4. 4.
   Meanwhile, in a separate pan, poach the smoked haddock fillets in milk over low heat until they are cooked through and flaky. This should take about 10 minutes. Remove the haddock from the milk and set aside.
5. 5.
   Using a slotted spoon, transfer the cooked potatoes from the pot to a blender or food processor. Add a splash of the cooking liquid and blend until smooth.
6. 6.
   Return the blended potato mixture to the pot and stir well to combine with the remaining cooking liquid.
7. 7.
   Flake the poached haddock into bite-sized pieces and add them to the pot. Stir gently to distribute the fish evenly.
8. 8.
   Pour in the heavy cream and stir until well incorporated. Season with salt and pepper to taste.
9. 9.
   Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
10. 10.
    Just before serving, sprinkle the chopped fresh dill over the chowder and give it a final stir.
11. 11.
    Ladle the Creamy Smoked Haddock Chowder into bowls and serve hot.

Treat your ingredients with care...

• Smoked haddock — Ensure that the smoked haddock fillets are of high quality and have a rich smoky aroma. If you prefer a milder smoky flavor, you can opt for lightly smoked haddock.
• Fresh dill — To preserve the vibrant flavor of fresh dill, add it just before serving to maintain its freshness and aroma.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of white wine to the chowder while simmering.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes with a fork instead of blending them.
• Serve the Creamy Smoked Haddock Chowder with crusty bread or oyster crackers for a delightful crunch.
• Feel free to customize the chowder by adding other seafood such as shrimp or mussels.
• Leftovers can be refrigerated and reheated gently on the stovetop. Add a splash of milk or cream to adjust the consistency if needed.

Serving advice

Serve the Creamy Smoked Haddock Chowder piping hot in individual bowls. Garnish each serving with a sprig of fresh dill for an added touch of elegance. Accompany the chowder with warm crusty bread or oyster crackers for a satisfying meal.

Presentation advice

Present the Creamy Smoked Haddock Chowder in rustic ceramic bowls to enhance the cozy and comforting feel of the dish. Sprinkle a pinch of smoked paprika on top of the chowder for a pop of color and an extra hint of smokiness.