Smoked Haddock and Sweetcorn Chowder

That velvety base; the smokiness of the fish, the creaminess of the potatoes & the beautiful yellow specks of corn. Heaven.

Adapted from a recipe by The New Covent Garden Soup Company


  • 1 onion, finely chopped
  • a drizzle of olive oil
  • 500g (1lb) new potatoes, chopped into bite sized pieces
  • 750ml (1¼ pints) fish stock
  • 200g (7oz) smoked haddock, skinned and cubed in very small pieces (I used fish from the freezer section)
  • 1 x 285g (10oz) tin sweetcorn, drained
  • 75ml (3 floz) single cream (optional)
  • salt and pepper, to taste
  • a little chopped parsley


  1. In your heaviest pan, heat up the oil and add the onion and half of the chopped potatoes. Keep the heat low, cover the pan and cook for 5 minutes.
  2. Add the stock, bring to the boil and then simmer gently, covered for around 15 minutes or until the potatoes are fully cooked.
  3. Using a stick blender, puree the mixture of onions, potatoes and stock until smooth.
  4. Now add the remaining potatoes and the sweetcorn and simmer very gently for 15-20 minutes or until the potatoes are cooked. This is the stage where the chowder may catch on the bottom of the pan, so stir as regularly as you can.
  5. Add the fish and cream and let the fish cook in the heat of the soup for a few minutes.
  6. Check the seasoning, stir in the parsley and serve.


You will need to use your heaviest saucepan for this recipe. Once you have created the base for the chowder (at the end of stage 2), there is a tendency for the soup to catch on the bottom of the pan. Keep the heat low and stir as regularly as you can.

Keywords: soup, healthy, cosy