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Smoked Haddock and Corn Chowder
60% authentic · British-Inspired
A flavorful twist on fish chowder, using smoked haddock for a distinct smoky taste, complemented by sweet corn and a creamy base.
Ingredients
- Smoked haddock fillets1 lb
- Bacon4 slices
- Yellow onion1 medium
- Celery stalks2
- Yukon Gold potatoes1 lb
- Corn kernels (fresh or frozen)1 cup
- All-purpose flour1/4 cup
- Milk3 cups
- Chicken or fish broth2 cups
- Saltto taste
- Black pepperto taste
- Water1 cup
Steps
- 1
Dice bacon and cook in a large pot until crisp. Remove bacon, leaving drippings.
- 2
Add diced onion and celery to the pot and sauté until softened, about 5-7 minutes.
- 3
Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- 4
In a bowl, whisk flour with a little milk to make a smooth paste. Gradually whisk in the remaining milk and pour into the pot. Stir until thickened.
- 5
Add the smoked haddock pieces and corn. Simmer gently for 5-7 minutes, or until fish is cooked through and flakes easily.
- 6
Season with salt and pepper to taste. Stir in reserved bacon.
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