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Smoked haddock, sweet potato and prawn chowder recipe

Smoked haddock, sweet potato and prawn chowder recipe

22 ratings

A classic chowder with streaky bacon, prawns and chives, perfect for warming up on a cold evening. Chowder is a great way to eat fish, with its light, delicate flavour and readily available ingredients. See method

  • Serves 6
  • 45 mins
  • 316 calories / serving
  • Healthy


  • 400g (13oz) undyed smoked haddock fillet
  • 600ml (1pt) semi-skimmed milk
  • 2 bay leaves
  • 6 black peppercorns
  • 1 tbsp olive oil, plus extra for frying
  • 40g butter
  • 1 onion, finely sliced
  • 2 leeks, thinly sliced
  • 25g (1oz) plain flour
  • 400g (13oz) floury potatoes, cut into 2cm (3/4in) cubes
  • 200g (7oz) sweet potato, cut into 2cm (3/4in) cubes
  • 4 rashers of streaky bacon, finely chopped
  • 50g (2oz) cooked cold-water prawns
  • small bunch chives, snipped
  • crème fraîche (optional)
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    6g 30%
  • Sugars

    9g 10%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 30g Protein 21.3g Fibre 4.2g


  1. Put the haddock in a pan with the milk, bay leaves, peppercorns and 300ml (1/2pt) cold water. Cover, bring to the boil and then gently simmer for 2 minutes. Turn of the heat and leave to stand for 5 minutes.
  2. Remove the fish from the pan with a slotted spoon. Flake into large chunks, discarding the skin and any bones; set aside. Strain the cooking liquid into a jug.
  3. Heat the oil and butter in a pan. Gently fry the onion and leeks for 10 minutes, or until softened. Add the flour and cook for 1-2 minutes more, then stir in the reserved cooking liquid. Tip in the potatoes and simmer for 15 minutes, or until tender.
  4. Meanwhile, fry the bacon pieces in a little oil, until golden and crisp. Remove from the pan and drain on kitchen towel.
  5. Bring the soup back to a simmer and stir in the haddock, prawns and half the chives. Ladle into bowls and top with a small dollop of crème fraîche (if using), then scatter over the bacon and remaining chives.

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