Smoked Seafood Chowder

Smoked Seafood Chowder
Serve with warm, crusty bread!

Packed full of rich, creamy flavour this hearty smoked seafood chowder is ideal for those cold winter months.


  • 25g butter
  • 1 onion (chopped)
  • 2 leeks (sliced)
  • 4 smoked streaky bacon rashers (diced)
  • 450g potatoes (floury)
  • 450ml fish stock
  • 450g smoked fish – any variety or a mixture is fine
  • 450ml milk
  • 1 bay leaf
  • 195g sweet corn (drained)
  • 2 Tbsp fresh parsley (roughly chopped)
  • salt
  • ground black pepper
View Method Smoked Seafood Chowder


  1. Melt the butter in a large pan over a low to medium heat, add the onion, leeks and bacon and cook for about 5 minutes until tender.
  2. Add peeled and diced potatoes to the pan with the stock and some seasoning. Cover and bring to the boil.
  3. Reduce the heat and simmer gently for about 10-15 minutes, until the potatoes are tender.
  4. Add the milk and bay leaf to a large pan and bring to the boil and add smoked fish. Cover and simmer gently for about 5 minutes.
  5. Remove fish from the pan and flake into chunks, removing any skin.
  6. Strain the fish milk into the soup and add the fish and sweetcorn. Simmer for a further minute, scatter with the parsley and serve in warm bowls with crusty bread.
View Ingredients Smoked Seafood Chowder
View Method Smoked Seafood Chowder
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