Smoked Haddock Chowder Hairy Bikers Irresistable Recipe

Smoked haddock chowder Hairy Bikers version is a comforting, one-pot meal brimming with smoky, flaky haddock, tender cubes of potato, sweet leeks, and bursts of sweetcorn. The rich, savoury broth is silky and infused with the perfect balance of smokiness and creaminess, making each spoonful a satisfying treat ideal for cosy evenings.

By Hairy Bikers
From Hairy Bikers Recipes

This smoked haddock chowder scores a Nutri-Score of B, indicating a balanced meal with moderate fats and high protein. It provides beneficial nutrients from fresh fish, vegetables, and dairy, making it a wholesome and satisfying option without excess calories or saturated fat.

Method

1. Poach the haddock gently (about 5 minutes): Lay the smoked haddock fillets flat in a wide, shallow pan, pour over the whole milk, and keep the heat low so the milk just simmers. Cook until the fish is tender and flakes easily. Remove the fish with a slotted spoon, reserving the milk by straining it through a sieve to catch any solids.
2. Prepare the base (about 7 minutes): Melt the butter in a large saucepan over medium heat. Add the sliced leeks and cook them gently, stirring now and then, until soft and fragrant but not browned.
3. Cook the potatoes (10–15 minutes): Add the cubed potatoes to the pan with the leeks. Pour in the reserved smoky milk and the chicken or vegetable stock. Bring to a gentle simmer and cook until the potatoes are soft when pierced with a knife.
4. Add the haddock and sweetcorn: Flake the cooled haddock into large chunks, discard any bones, then stir them and the drained sweetcorn into the pot.
5. Finish the chowder with cream: Gently stir in the single cream and heat through on low for a couple of minutes. Avoid boiling to keep the cream smooth and the texture silky.
6. Season and serve: Add freshly ground black pepper to taste—salt isn’t usually needed thanks to the smoked haddock’s saltiness. Stir in the chopped parsley or chives, then ladle into warm bowls and enjoy straight away.

Suggested Wine Pairing

As a wine expert, here are three excellent wines under £12.50 from UK supermarkets that pair beautifully with this rich and smoky smoked haddock chowder:

• Musar Jeune White, Lebanon: A fresh, crisp white with herbal and citrus notes that contrast and balance the chowder’s creamy smokiness.
• La Vieille Ferme Blanc, France: This well-rounded, zesty white offers subtle fruitiness that complements the delicate haddock and sweetcorn flavours.
• Grüner Veltliner, Austria: Its light mineral notes and crisp acidity cut through the creamy texture, refreshing the palate after each bite.

What can you serve with this

1. Warm crusty bread: Perfect for soaking up every bit of that luscious, smoky broth.
2. Soda farls with butter: Traditional and comforting, adding a gentle texture contrast.
3. Simple green salad: A fresh, tangy vinaigrette-balancing side to lighten the richness.

FAQs for Smoked Haddock Chowder Hairy Bikers version

• What is the difference between undyed and dyed smoked haddock? Undyed smoked haddock has a natural pale-yellow colour from traditional smoking and offers a more authentic smoky flavour than the bright yellow dyed version.
• How can I thicken my chowder if it’s too thin? Crush some cooked potatoes against the pan side to release starch, or stir in a teaspoon of cornflour mixed with cold water to thicken gently.
• Can I substitute smoked haddock with another fish? Yes, smoked cod or fresh white fish like coley can be substituted but the smoky flavour might be less pronounced.
• Is it possible to make this chowder dairy-free? Certainly. Use olive oil or dairy-free spread instead of butter, poach in unsweetened oat milk, and add a dairy-free cream alternative.
• How long can I store leftover chowder? Refrigerate in an airtight container for up to 2 days and reheat gently without boiling. It can also be frozen for up to one month, though texture may change slightly.

Nutri-score Health Check

This smoked haddock chowder (Hairy Bikers version) earns a Nutri-Score of B, which means it is a balanced and nourishing dish that combines quality proteins, moderate fat, and beneficial nutrients.

Positive Factors

• Smoked haddock: High in protein and omega-3 fatty acids
• Leeks and potatoes: Provide fibre and vitamins
• Milk and cream: Offer calcium and contribute to the creamy texture

Negative Factors

• Single cream and butter: Add saturated fats that should be consumed moderately
• Salt content: The smoked fish is naturally salty, so salt additions should be minimal

This score is automatically calculated based on the recipe ingredients and serves as a guide to the dish’s overall healthfulness.