Smoked haddock & sweet potato chowder

Prep: 15 mins - Cooking: 45 mins

Serves: 6

A classic chowder with smoked haddock, prawns & sweet potatoes, perfect for warming up on an autumn evening. Chowder is a great way to eat more fish, with its light & delicate flavour using readily available ingredients.

Smoked haddock & sweet potatoe chowder Smoked Haddock Buy OnlineSmoked Haddock Great Taste Awards 2 Stars


  1. 500g undyed smoked haddock fillet
  2. 600ml (1pt) semi-skimmed milk
  3. x2 bay leaves
  4. x6 black peppercorns
  5. 1 tbsp olive oil, plus extra for frying
  6. 40g butter
  7. x1 onion, finely diced
  8. x2 leeks, thinly diced
  9. 400g floury potatoes, cut into 2cm (3/4in) cubes
  10. 200g sweet potato, cut into 2cm (3/4in) cubes
  11. 4 rashers of streaky bacon, finely chopped
  12. 50g cooked cold-water prawns
  13. small bunch chives, snipped
  14. 50g single cream (optional)

Salt & Pepper To Taste

Alfred Enderby Grimsby Traditionally Smoked Fish


  1. Put the haddock in a pan with the milk, bay leaves, peppercorns and 300ml (1/2pt) cold water. Cover, bring to the boil and then gently simmer for 2 minutes. Turn of the heat and leave to stand for 5 minutes.
  2. Take the haddock out of the pan with a slotted spoon. Flake into large chunks, discarding the skin and any bones; set aside. Strain the cooking liquid into a jug.
  3. Heat the oil and butter in a pan. Gently fry the onion and leeks for 10 minutes, or until softened. Add the flour and cook for 1-2 minutes more, then stir in the reserved cooking liquid. Add the potatoes and simmer for 15 minutes, or until cooked.
  4. Meanwhile, fry the bacon pieces in a little oil, until golden & crisp.Remove from the pan and drain on a kitchen towel.
  5. Bring the soup back to a simmer and stir in the haddock, prawns and half the chives. Ladle into bowls and top with a small dollop of cream (if using), then scatter over the bacon and remaining chives.

Serve. And enjoy with crusty bread.

“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White