Scottish Smoked Haddock Chowder Recipe

Serves/Makes: 6


  • 10 ounces smoked haddock (trout or whitefish), skinned, boned, flaked
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 3 onions, chopped (about 4 cups)
  • 2 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
  • 6 cups vegetable broth
  • 1 bouquet garni (2 parsley sprigs, 2 thyme sprigs, 1 bay leaf, and 1 celery stalk with leaves, tied together)
  • 2/3 cup whipping cream
  • 1/4 cup chopped fresh chives
  • Salt and pepper to taste
How to cook Scottish Smoked Haddock Chowder:
  • Melt butter with olive oil in heavy medium pot over medium-high heat. Add onions and saute 5 minutes.
  • Add potatoes, vegetable broth, and bouquet garni; bring to boil. Reduce heat and simmer 45 minutes.
  • Discard bouquet garni. Using potato masher, coarsely mash potatoes in soup. Add smoked fish and simmer 10 minutes.
  • Add cream and chives and stir to heat through. Season to taste with salt and pepper.
  • Ladle soup into bowls and serve hot.


The Scottish Smoked Haddock Chowder recipe very easy to prepare and so good!

This recipe for Scottish Smoked Haddock Chowder serves/makes: 6

The Scottish Smoked Haddock Chowder recipe is adopted from Bon Appetit Magazine - May 2004, A Taste of Scotland.

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: British (more British recipes)

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