Smoked Fish Chowder with Sweetcorn and Potato


I know that chicken noodle soup is renowned for its curative powers around the world, but, I think this soup is up there too, comfort and nutrients in a soothing bowl of chowder!

I was brought up with this soup being made with smoked haddock, now, I use a smoked cod that my fishmonger has, the fillets are a similar size to haddock, I just need to take the skin off.

Now the cheat for making the best stock for this soup……. Use fresh corn, remove the kernels and set aside, pop the cobs and the onion outer skin into your soup pan, top with water, bring to the boil and simmer covered for 30mins, drain and set the stock aside. This stock only needs a little seasoning to make it delicious and I love the no waste factor, once I’ve boiled the cobs, I cool them down and then they go out to the chooks for a good pecking!

Serves 6-8.


500g smoked ย cod or similar, cut into 2-3cm pieces

600 g fresh sweetcorn, about 4 ears

1 onion, finely diced

60g butter

500g potatoes, peeled and diced, 1cm

700mls stock, sweet corn or vegetable

300mls cream

500mls milk

salt and pepper


In a large pan, melt the butter over medium heat. Add the onion and cook until soft.

Add the potatoes to the pan and cook for 2 mins, stirring frequently.

Add the sweetcorn, stock, cream and milk.

Bring gently up to the boil and simmer for 10mins.

Add the fish and simmer for 5-7 mins. Season with salt and pepper

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