Smoked haddock chowder
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Serves:     people


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  1. Boil a kettle. Put the saffron threads into a bowl and cover with boiling water. Leave to infuse.
  2. Trim the leeks, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water
  3. Wash and dice the potatoes.
  4. Melt the butter in a saucepan. Add the leeks and cook over a low heat for about 5 minutes until soft but not browned, stirring occasionally to prevent sticking to the pan.
  5. Add the potatoes and cook for a further couple of minutes.
  6. Pour in the milk, stock and saffron threads, with the infusing liquid, and bring to the boil, making sure it doesn’t boil over.
  7. Turn the heat right down and simmer for 15 minutes until the potatoes are tender.
  8. Add the smoked haddock and simmer for another 5 minutes. The fish should have become opaque and easy to flake.
  9. Wash the chives, snip them over the chowder and stir in.
  10. Season to taste with salt and black pepper.

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