Smoked Haddock and Potato Chowder

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 chowder with flaky smoked haddock, potatoes, and a touch of cream. This Irish-inspired seafood recipe, ready in about 45 minutes, pairs smoked haddock fillets, russet potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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: 20 min Cook: 25 min Serves 4 Irish cuisine 340 cal/serving

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Ingredients

12 oz, skin removed smoked haddock fillets
2 medium, peeled and diced russet potatoes
1 medium, diced carrots
1 small, finely diced onion
3 cups chicken broth
1/2 cup heavy cream
2 tbsp unsalted butter
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add diced onion and carrots, cooking for 5 minutes until softened.
Step 2: Add 12 oz smoked haddock fillets, diced potatoes, and 3 cups chicken broth. Bring to a gentle simmer and cook for 15 minutes until potatoes are tender.
Step 3: Remove haddock from pot and flake into large pieces. Return to pot, stir in 1/2 cup heavy cream and 2 tbsp chopped parsley, and simmer for 5 minutes until heated through.