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Smoked Haddock Chowder

A fantastic warming and filling soup - of you fancy more 'oomph' - add a poached egg as well!

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • 1 small onion, finely chopped
  • 1 leek, finely sliced
  • 3 celery sticks, finely sliced
  • 2 large potatoes, cubed
  • 500ml milk
  • 400ml fish stock
  • 500g skinless and boneless haddock
  • 2 bay leaves
  • 10 black peppercorns
  • Small can of corn, drained
  • To decorate: fresh chives and a drizzle of Fussels Truffle Rapeseed Oil


Heat the garlic oil in a heavy based saucepan and fry the onion, leek and celery until starting to turn golden

Add the potatoes and fry for another few minutes

Pour in the stock and simmer for 15 minutes until the potatoes are tender

In the meantime, place the haddock, bay leaves and peppercorns and milk into a shallow pan, bring to a simmer and cook for 10 minutes

Lift the fish out with a slotted spoon and leave to cool slightly in a bowl and then carefully flake, leave to one side

Strain the milk into the potato pan

Once the potatoes are nearly cooked, add the corn and heat through for a minute or two

Pour the soup into a blender (reserving a few spoonfuls of the potatoes and corn for a chunkier finish) and blend

Pour back into the pan and add the reserved potatoes and corn followed but the haddock and warm through and pour into bowls

Serve sprinkled with chives and a drizzle of truffle oil

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