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Smoked Haddock Chowder

Smoked Haddock Chowder

This hearty American classic soup recipe is great for parties or makes a delicious mid-week supper.

  • 600g smoked haddock fillets
  • 1 bay leaf
  • 50g butter
  • 2 white onion
  • 2 leeks
  • 140g tinned sweetcorn
  • 900g potato
  • 3 cloves garlic
  • 2 fresh thyme sprigs, leaves
  • 300ml milk
  • 200ml fish stock
  • 100ml double cream
  • 20ml vegetable oil
  • 1 bunch fresh flat leaf parsley, chopped


Serves 8-10

  1. Finely dice the onions and garlic. Wash the leeks thoroughly and cut into approximately 1 cm pieces. Peel and cut the potatoes into approximately 1 cm dice pieces.

  2. Select the steam function, add the oil to the bowl and close the lid. Leave to heat for 4 -5 minutes and then add the onion, garlic and leek. Cook for 3-4 minutes and add the butter, cook for a further 2-3 minutes. Add the bay leaf, thyme, fish stock, milk, potato and sweetcorn, press the cancel button and then select the stew function.

  3. Take the haddock and remove the skin if required, check for bones and remove if required. Cut the haddock into 2-3 cm pieces. After 35 minutes add the cream and the haddock and cook for a further 10 minutes. Press the cancel button and stir in the chopped parsley, keeping a little back to sprinkle on the top.

Serve with corn bread, crisp salad and French fries.