Smoked Haddock and Prawn Chowder


Smoked haddock and prawn chowder

Chowder is an excellent one-pot meal and definitely so much more than just a 'soup'. I've used fresh corn on the cob in this recipe as it's in season in autumn and really fresh and juicy.
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, British
Servings 4
Calories 557 kcal


  • 25 g butter organic
  • 1 onions organic, peeled and diced
  • 1 leeks organic, trimmed and sliced
  • 600 ml milk organic
  • 300 ml fish stock organic
  • 2 corn on the cob organic
  • 400 g potato organic, peeled and diced in 2cm cubes
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 400 g smoked haddock skinned, bones removed MSC certified
  • 200 g peeled prawns cooked, MSC certified
  • 1 lemons organic, fairtrade, juice of
  • 1 tbsp fresh parsley organic, chopped
  • 4 bread rolls organic, to serve, optional


  • Heat the butter in a large pan and fry the onions for 2 - 3 minutes over a medium heat, then add the leek and cook for a further 2 - 3 minutes until it starts to soften.
  • Add the milk and fish stock and bring to a simmer.
  • Put a clean tea towel over a chopping board and scrunch up the edges to catch the corn. Hold a cob upright and run a knife gently down to the base of the kernels all the way round. Repeat with the other cobs then lift the tea towel up and tip the corn into the pan.
  • Add the potatoes, season with salt and pepper and simmer for 8 - 10 minutes until the potato softens. Be careful not to let the milk boil or it may curdle.
  • If you want to mash or blend some of the chowder, do it now before adding the fish.
  • Cut the haddock into bite sized chunks, add to the pan and cook gently for 2 minutes.
  • Add the prawns, lemon juice and season with black pepper. Cook for a further 1 minute then stir in the parsley and serve with bread rolls or crusty brown bread.


In a hurry or not all eating together?
This chowder can be re-heated
This chowder can be frozen for up to 6 months. To freeze it, allow it to cool right down by putting it in the fridge then place it in a freezer bag, leaving space at the top to allow the soup to expand. As it contains milk, it is best re-heated from frozen. Keep stirring it so the milk doesn't separate.


Calories: 557kcalCarbohydrates: 60gProtein: 48gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 276mgSodium: 1358mgPotassium: 1413mgFiber: 6gSugar: 13gVitamin A: 1300IUVitamin C: 37.1mgCalcium: 350mgIron: 5.2mg
Tried this recipe?Let us know how it was!

2 thoughts on “Smoked Haddock and Prawn Chowder

  1. Martin says:

    Really good one pot dish & more filling than just a soup!

  2. Sarah says:

    Delicious will be doing this again

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