Curried smoked haddock chowder

This delightfully savoury winter warmer will have you smacking your lips


Recipe courtesy of Leisure Cookers and Dan Doherty



  • Smoked haddock 400g, skinned and cut into 2cm cubes
  • Onion 1, finely diced
  • Carrot 1, finely diced
  • Celery 1 stick, finely dices
  • Potatoes 3 medium, peeled and cut into 2cm dice
  • Green chilli 1, deseeded and finely chopped
  • Olive oil for cooking
  • Curry powder 1 tbsp
  • Ground cumin seeds half tsp
  • Tumeric half tsp
  • Ground coriander seeds half tsp
  • Bay leaf 1
  • Chicken stock 400ml
  • Double cream 200ml
  • Coriander large pinch, finely chopped
  • Salt and pepper to taste


  • Step 1

    In a medium pan on a medium heat, add a splash of olive oil and add the onions, carrot, celery, chilli and bay leaf, and sweat for 10-12 minutes taking care not to colour (pop a lid on and turn the heat down if they start to colour).

  • Step 2

    In the meantime, in a small frying pan, toast off the spices and set aside.

  • Step 3

    When the vegetables are soft, add the toasted spices and stir in.

  • Step 4

    Add the chicken stock and the diced potatoes and bring to the boil. Simmer for 15 minutes until the potatoes are almost cooked.

  • Step 5

    Add the cream and bring to the boil.

  • Step 6

    Add the haddock and simmer for five minutes, then add the coriander and stir in.