Smoked Fish and Bacon Chowder


Octopus Publishing

Posted July 19, 2019 (Last updated March 19, 2020)



Total Time

3hrs 45mins



This creamy, chunky smoked haddock chowder is comforting and indulgent. Take the smokiness up a notch by using smoked bacon, or if you prefer a more subtle smoky flavour, use unsmoked.


  • Onion icon
    Onion1finely chopped
  • Bacon icon
  • Fish stock icon
    Fish stock720 mlboiling
  • Corn kernels icon
    Corn kernels180 gfrozen, defrosted
  • Smoked haddock icon
    Smoked haddock450 gskinned
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Butter icon
    Butter2 tablespoons
  • Potato icon
    Potato280 g
  • Bay leaves icon
    Bay leaves1
  • Salt & pepper icon
    Salt & pepperas needed
  • Heavy cream icon
    Heavy cream160 ml

  • 1. Heat butter to a clean large cast iron skillet
  • 2. Add onion and potato to the large cast iron skillet
  • 3. Transfer content of large cast iron skillet to slow cooker bowl
  • 4. Add bacon to the large cast iron skillet
  • 5. Fry gently until lightly browned
  • 6. Add fish stock, corn kernels and bay leaves to the slow cooker bowl
  • 7. Season with salt & pepper and cover
  • 8. Cook in slow cooker until tender - 2 hr 30 min, high heat
  • 9. Add smoked haddock to the slow cooker bowl and cover
  • 10. Cook in slow cooker until cooked through - 30 min, high heat
  • 11. Remove
  • 12. Stir in heavy cream to the slow cooker bowl
  • 13. Return
  • 14. Serve
  • 15. Sprinkle with fresh parsley

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