Smoked Haddock Chowder

smoked haddock chowder

Serves 4


  • 500g Ramus smoked haddock
  • 200g Yorkshire frozen peas
  • 1 leek, diced (reserving outer leaf)
  • 4 sticks celery, diced
  • 1 white onion, diced
  • 1 Garlic Farm clove of garlic, finely chopped
  • 2 medium carrots, finely chopped
  • 2 potatoes, King Edward or similar, peeled & medium diced
  • 250ml Longley Farm double cream
  • 50g Longley Farm butter
  • 1 glass of dry white wine
  • 1.5 litres of vegetable stock
  • Bouquet garni: 2 sprigs of rosemary, 2 sprigs thyme, 2 bay leaves & 2 sprigs of tarragon wrapped up in outer leaf of leek like a parcel and tied with string

This hearty chowder is packed full of flavour and makes for a great lunch withsome crusty bread. Suitable for freezing, you can make a batch and enjoy again later in the week.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop



  1. Sweat the garlic, leek, celery, onion, potato, carrots & bouquet garni in a large knob of butter until soft but not coloured.
  2. Add one glass of dry white wine and 1.5 litres of vegetable stock and season well with salt and pepper.
  3. Bring to the boil and then simmer until vegetables are cooked and soft.
  4. Just before serving remove bouquet garni, then add double cream, smoked haddock and peas, simmering for 5 minutes until fish is cooked.
  5. Serve immediately with fresh crusty bread.

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