Smoked Haddock Chowder
Smoked Haddock Chowder is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place haddock fillets in a large wide pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace haddock fillets in a large wide pot.
Cover with 5 cups cold water.
Place pot over medium-high heat and bring to a simmer.
Reduce heat to medium and simmer until fish is just cooked, about 5 minutes.
Transfer fish to a plate; let cool.
Discard skin and any scales; flake fish into large pieces.
Set a strainer over a medium bowl; strain poaching liquid and reserve.
[To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish.
Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot.
Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes.
Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes.
Strain liquid; discard solids.
Add 3 cups water; set aside.].
Melt butter in a large heavy pot over medium-low heat.
Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes.
Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs.
Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
With a slotted spoon, remove half of the cooked potatoes and place in a small bowl.
Finely mash potatoes with a fork; return to chowder to thicken.
Remove chowder from heat and stir in reserved fish, cream, and chives.
Serve in warmed bowls with Common Crackers.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.