Scottish Cullen Skink Smoked Haddock Chowder

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Scottish chowder combining smoked haddock, potatoes, and leeks in a creamy broth, perfect for warming chilly evenings. This British-inspired seafood recipe, 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.

Prep: 15 min Cook: 30 min Serves 4 British cuisine 350 cal/serving

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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

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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.