Scottish Cullen Skink Smoked Haddock Chowder
A hearty Scottish chowder combining smoked haddock, potatoes, and leeks in a creamy broth, perfect for warming chilly evenings. This british-inspired seafood ready in about 45 minutes pairs smoked haddock fillets, potatoes, peeled and diced, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb smoked haddock fillets
- 2 cups potatoes, peeled and diced
- 1 large leek, white and light green parts sliced
- 3 tbsp unsalted butter
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups fish stock or water
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- 1/2 tsp black pepper
- to taste sea salt
Instructions
- Step 1: In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Add 1 large sliced leek and sauté gently for 5 minutes until softened but not browned.
- Step 2: Add 2 cups peeled and diced potatoes, 2 cups fish stock (or water), and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.
- Step 3: Meanwhile, poach 1 lb smoked haddock fillets in 2 cups whole milk over low heat for 5-7 minutes until just cooked through, then remove fish and flake into large chunks, reserving the milk.
- Step 4: Remove bay leaf from potato mixture and slowly stir in reserved milk and 1/2 cup heavy cream. Add flaked smoked haddock back into the pot.
- Step 5: Gently heat the chowder for 3-4 minutes until warmed through, seasoning with sea salt and 1/2 tsp black pepper.
- Step 6: Serve garnished with 2 tbsp chopped fresh parsley and crusty bread on the side for a traditional Scottish meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Scottish Cullen Skink Smoked Haddock Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Scottish Cullen Skink Smoked Haddock Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked haddock fillets from drying out.
Can I substitute ingredients in Scottish Cullen Skink Smoked Haddock Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Scottish Cullen Skink Smoked Haddock Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Scottish Cullen Skink Smoked Haddock Chowder?
British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
