Best 3 Smoked Haddock Chowder Recipes
Indulge in the delectable flavors of Smoked Haddock Chowder, a classic dish that combines the rich smokiness of haddock with creamy chowder. This hearty soup is elevated with the addition of aromatic vegetables, herbs, and spices, creating a symphony of flavors that warm the soul. Discover the perfect balance of smokiness, creaminess, and savory goodness in this comforting chowder.
For a traditional Smoked Haddock Chowder experience, embark on a culinary journey with our easy-to-follow recipe. This classic version features tender smoked haddock, aromatic vegetables, and a creamy broth, complemented by a medley of herbs and spices. Elevate your chowder with a touch of sophistication by adding a splash of white wine, infusing it with an extra layer of depth and flavor.
If you're seeking a chowder with a modern twist, look no further than our Smoked Haddock and Sweet Potato Chowder recipe. This innovative take on the classic combines the smokiness of haddock with the natural sweetness of roasted sweet potatoes, creating a harmonious blend of flavors. Butternut squash adds a velvety texture and a hint of earthiness, while a touch of curry powder infuses the chowder with a warm and exotic aroma.
For those with dietary restrictions, our Gluten-Free Smoked Haddock Chowder recipe offers a delicious and inclusive option. This chowder uses gluten-free flour to create a creamy and flavorful broth, ensuring that everyone can enjoy this comforting dish. Rest assured, the gluten-free version doesn't compromise on taste, delivering the same rich and satisfying experience as the traditional chowder.
Finally, our Smoked Haddock Chowder with Leeks and Peas recipe adds a touch of elegance to this classic dish. With the addition of tender leeks and vibrant green peas, this chowder bursts with flavor and color. A touch of fresh dill lends a refreshing herbaceousness, while a sprinkle of lemon zest brightens up the chowder with a citrusy zing.
No matter which recipe you choose, prepare to be captivated by the irresistible aroma and taste of Smoked Haddock Chowder. Each variation offers a unique culinary experience, ensuring that there's a perfect chowder for every palate.
SMOKED HADDOCK CHOWDER
A simple and delicious fish soup made with smoked haddock, potatoes, stock, cream, and parsley. Serve small portions as a starter or double the quantity and serve as an impressive main course.
Provided by Ita
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
- Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
- Season chowder with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 37.5 g, Cholesterol 56.2 mg, Fat 5.5 g, Fiber 5.1 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 737.2 mg, Sugar 3.6 g
SMOKED HADDOCK CHOWDER
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Fish Potato Dinner Leek Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
- [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
- Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
- With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .
SCOTTISH CULLEN SKINK (SMOKED HADDOCK CHOWDER)
While not a seafood lover myself, I know that most everyone else does enjoy it. In fact, I'm the only one in my family who doesn't partake as a rule--there are a couple of exceptions. I am told this dish is delicious and I will gladly prepare it for family. This is one of Scotland's most famous dishes, coming from the small town...
Provided by Ellen Bales
Categories Chowders
Time 30m
Number Of Ingredients 8
Steps:
- 1. Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and set aside. Add the bay leaf and the haddock to the milk.
- 2. Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes to allow the herbs to infuse their flavor into the milk.
- 3. Remove the haddock from the milk with a slotted spoon and set aside. Strain the liquid through a fine sieve and reserve the herb-infused milk.
- 4. Heat the butter in another saucepan, add the onions and cook gently until translucent, about 5 minutes.
- 5. Add the milk to the onions, then add the mashed potatoes and stir until totally blended into the milk. It should be thick and creamy.
- 6. Flake the smoked haddock into meaty chunks, taking care to remove any bones. Add chunks to the soup.
- 7. Add the chopped parsley leaves to soup and bring to a gentle simmer, cooking for an additional 5 minutes. Do not over-stir. Add salt and pepper to taste.
- 8. NOTE: Sometimes Cullen Skink is served with a poached egg on top for a more filling soup.
Tips:
- Choose the freshest haddock you can find. Fresh haddock will have a firm, white flesh and a mild, sweet flavor. Avoid haddock that is mushy or has a strong fishy smell.
- Soak the haddock in milk before cooking. This will help to remove any excess salt and make the fish more tender.
- Use a variety of vegetables in your chowder. This will add flavor and texture to the dish. Some good choices include potatoes, carrots, celery, and onions.
- Don't overcook the haddock. Haddock is a delicate fish that can easily become overcooked. Cook it just until it is opaque and flaky.
- Serve the chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Smoked haddock chowder is a classic New England dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its creamy broth, tender fish, and flavorful vegetables, smoked haddock chowder is sure to be a hit with your family and friends.
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