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chowder recipe

Smoked Haddock and Mussel Chowder


This extra creamy chowder is the perfect recipe for lovers of seafood

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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  • 500 g smoked haddock
  • 2 cups (500 ml) milk
  • 3 Tbsp (45 ml) butter
  • 3 Tbsp (45 ml) cake flour
  • 1 cup (250 ml) cream
  • 3 potatoes, peeled and diced
  • 125 g diced bacon
  • 2 leeks, sliced
  • 2 stalks celery, chopped
  • 1 Tbsp (15 ml) chopped fresh dill
  • pinch of grated nutmeg
  • 250 g fresh or thawed frozen mussels
  • salt and milled black pepper

Place haddock in a large pot, and add the milk plus 600 ml water. Bring to the boil and simmer for 2 minutes. Remove from heat, cover pan and set aside for 15 minutes (this allows the flavour to infuse). Drain haddock and reserve 4 cups (1 litre) of liquid. Remove skin from haddock and flake the flesh.

Using the same pot, melt the butter and add flour to form a roux. Gradually add reserved haddock liquid, whisking continuously. Bring sauce to the boil and stir in the cream. Add diced potatoes and simmer gently for 10–15 minutes, or until potatoes are tender.

Heat a little oil in a frying pan and sauté the bacon until crispy. Add leeks and celery and sauté until soft.

Fold the haddock, bacon, vegetables, dill, nutmeg and mussels into the soup. Cover and simmer for a further 5–7 minutes until mussels are cooked (shells will open; discard the ones that don’t). Season to taste with salt and pepper, then serve immediately with fresh crusty bread.

TIP: If you do not fancy mussels, just leave them out. Or add a cup of frozen sweetcorn instead.