Smoked Haddock and Potato Chowder
A hearty chowder with flaky smoked haddock, potatoes, and a touch of cream. This irish-inspired seafood ready in about 45 minutes pairs skin removed smoked haddock fillets, medium, diced carrots, small, finely diced onion 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Haddock and Potato Chowder take to make?
Total time is about 45 minutes (20 min prep + 25 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 Smoked Haddock and Potato 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 medium, diced carrots from drying out.
Can I substitute ingredients in Smoked Haddock and Potato 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 Smoked Haddock and Potato 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 Smoked Haddock and Potato Chowder?
Irish 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.
What others are saying
- ★★★★★
My family devoured this in one sitting. The smoky depth paired with creamy potatoes is pure magic.
- ★★★★★
This chowder captured the essence of Irish comfort food perfectly. The smoked haddock melted into the potatoes beautifully.
- ★★★★★
A lovely surprise for a weeknight dinner. The haddock had such a clean, oceanic flavor without being overpowering.
