British · beginner
British Smoked Haddock And Leek Chowder
A Scottish-inspired creamy soup packed with flaked smoked fish, tender potatoes, and sweet sautéed leeks.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt butter in a large saucepan over medium heat, add sliced leeks, and cook gently for 5 minutes until soft without browning.
- 02
Add diced potatoes and halal vegetable broth, bring to a boil, then reduce heat to simmer for 12 minutes until potatoes are tender.
- 03
Place smoked haddock fillets on top of simmering potatoes, cover with lid, and poach gently for 5 minutes.
- 04
Carefully lift out fish using a slotted spoon, break into large flakes, and return to the saucepan.
- 05
Stir in milk and heavy cream, heat through on low for 3 minutes without boiling, and garnish with parsley before serving.
A LITTLE KITCHEN KNOW-HOW
Gentle Poaching
Submerging delicate protein like fish into hot, bare-simmering liquid to cook gently without toughening.
Notes from the kitchen
- Do not let the soup boil after adding dairy to prevent curdling.
- Choose undyed smoked haddock for cleaner, natural smoked flavor.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.