Smoked Haddock Chowder

A rich and creamy chowder made with delicate smoked haddock, tender Yukon Gold potatoes, and fresh vegetables. This hearty soup combines the smoky flavors of haddock with leeks, celery, and herbs in a luxurious cream base.

6 servings

1 hr 12 min

Published October 4, 2025

Ingredients

•2 fillets boneless smoked haddock fillets
•2 tablespoons unsalted butter
•1 whole leek
•1 stalk celery
•½ teaspoon dry mustard
•1½ pounds Yukon Gold potatoes
•4 sprigs thyme
•¼ cup heavy cream
•1 tablespoon fresh chives
•1 serving Common Crackers
•Ingredient info: Look for smoked haddock
•also known as finnan haddie
•at better supermarkets and at specialty foods stores and pikeplacefish.com.

Cooking Instructions

1.
Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
15 min
2.
[To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
20 min
3.
Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
27 min
4.
With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .
10 min

Ingredients

•2 fillets boneless smoked haddock fillets

•2 tablespoons unsalted butter

•1 whole leek

•1 stalk celery

•½ teaspoon dry mustard

•1½ pounds Yukon Gold potatoes

•4 sprigs thyme

•¼ cup heavy cream

•1 tablespoon fresh chives

•1 serving Common Crackers

•Ingredient info: Look for smoked haddock

•also known as finnan haddie

•at better supermarkets and at specialty foods stores and pikeplacefish.com.

Cooking Instructions

Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.

15 min

[To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]

20 min

Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.

27 min

With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .

10 min