Smoked Fish and Bacon Chowder


Octopus Publishing

Posted May 26, 2022 (Last updated May 26, 2022)



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
  • Potato icon
    Potato285 gcubed
  • Bacon icon
  • Fish stock icon
    Fish stock720 mlboiling
  • Frozen corn icon
    Frozen corn165 gdefrosted
  • Smoked haddock icon
    Smoked haddock455 gskinned
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Butter icon
    Butter2 tablespoons
  • Bay leaves icon
    Bay leaves1
  • Salt & pepper icon
    Salt & pepperas needed
  • Heavy cream icon
    Heavy cream160 ml

  • 1. Heat butter in a clean large cast iron skillet
  • 2. Add onion and potato and fry until lightly brown
  • 3. Transfer fried potatoes and onion to slow cooker bowl
  • 4. Add bacon to the large cast iron skillet and fry gently until lightly browned and set aside
  • 5. Add fish stock, frozen corn and bay leaves to the slow cooker bowl
  • 6. Season with salt & pepper and cover
  • 7. Cook in slow cooker until tender - 2 hr 30 min, high heat
  • 8. Add smoked haddock to the slow cooker bowl and cover
  • 9. Cook in slow cooker until cooked through - 30 min, high heat
  • 10. Remove fish and break into flakes with a knife and fork
  • 11. Stir in heavy cream to the slow cooker bowl
  • 12. Transfer the fish back into the slow cooker bowl
  • 13. Sprinkle with fresh parsley and fried bacon
  • 14. Serve

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