Smoked Haddock and Prawn Chowder

Oh the deliciousness of a beautiful piece of perfectly smoked fish, haddock in this case, a dish I cooked in England before we headed back to Spain. Simple, quick to cook and oh so satisfying.

Smoked Haddock & Prawn Chowder (3)

Ingredients (to serve 2 as a main course or 4 as a starter)

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 600ml milk
  • 400ml fish stock (can be made with 1 Fish Stock cube)
  • 2 medium potatoes, peeled and finely diced
  • 450g traditionally smoked haddock fillet, skinned
  • 225g raw peeled prawns
  • About a cup of creamed sweetcorn (I used tinned corn which I blended with the stick blender)
  • Lemon juice, to taste
  • Freshly ground black pepper
  • 1tbsp fresh parsley, chopped

Heat the oil in a large heavy pan. Add the onion and cook gently for 10 minutes until soft. Add the milk and stock and bring to simmering point.

Add the potatoes and simmer for about 10 minutes or until they are soft. Keep the heat gentle as you do this.

Cut the haddock into bite-sized pieces and add to the pan. Cook very gently for 2 minutes, then add the prawns, creamed corn, lemon juice and pepper. Cook for a further 2-3 minutes, taste and season, stir in the parsley and serve.

If you enjoy chowder, take a look at my Smoked Prawn and Bacon Chowder recipe.

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57 thoughts on “Smoked Haddock and Prawn Chowder

  1. Definitely appealing for a full meal for me! Like the way you have dealt with the corn . . . . but definitely would wait until I can make some of my own fish stock!!

  2. Your chowder sounds delicious. Would you believe that smoked fish other that salmon is not common in our markets here in New Hampshire.

  3. As kids we would occasionally have smoked fish. I quite liked it and mum always simmered it in milk. Your pottage certainly looks the business and appears to be straight, mainlining comfort food. Coupled with a large loaf of some gorgeous sourdough and a huge pat of good butter this would feed the body, mind and soul 🙂

    1. It’s wonderful simmered in milk and then of that milk is turned into a white cheesy sauce….heaven! Not for you though L but I know you are always so lovely in your appreciation! Any sign of that sourdough starter yet? Maybe it’s being questioned in customs!

      1. They are probably trying to “reload” the drug sniffer dog as he was obviously bored and didn’t do his thing when the white powder appeared on the radar…”bugger Bruce…the sniffer dog is broken…”

  4. Can you believe I only had chowder once in my life? a clam chowder and I loved it! You just reminded that I need to cook one and it’ll be this one, looks so yummy I could have it for breakfast right now! 🙂

  5. This sounds so good, Tanya. I doubt I could find smoked haddock here, though, and my smoking days are better left behind me. I read Betsy’s comment above and maybe I can give this a try after all, but with trout or salmon. It’s certainly worth a try, eh? I do like a good chowder. 🙂

    1. I imagine it would be good as most of the flavour comes from the ingredients in the chowder and the milk gives it a background creaminess. Hope all is well on the beautiful south coast!

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