A lower-calorie way to make Smoked Haddock Chowder
Smoked Haddock Chowder: potato-thickened chowder with leeks and sweetcorn
Smoked haddock, leeks, sweetcorn, and floury potatoes create a creamy chowder when some potato is crushed into low-fat milk and stock. This measured Irish recipe serves 8 at about 385 kcal per portion.
Smoked Haddock Chowder should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses poach haddock in low-fat milk, omit cream and roux, and crush one third of the cooked potato to bind the soup. Gentle smoke, sweet leek and corn, bay, parsley, white pepper, and milky fish liquor preserve chowder's round comforting character.
What changes—and what stays
From cream-rich smoked fish chowder often contains 550–700 kcal to 385 calories
poach haddock in low-fat milk, omit cream and roux, and crush one third of the cooked potato to bind the soup. Gentle smoke, sweet leek and corn, bay, parsley, white pepper, and milky fish liquor preserve chowder's round comforting character.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | poach haddock in low-fat milk, omit cream and roux, and crush one third of the cooked potato to bind the soup | Gentle smoke, sweet leek and corn, bay, parsley, white pepper, and milky fish liquor preserve chowder's round comforting character. |
How the flavor stays
Gentle smoke, sweet leek and corn, bay, parsley, white pepper, and milky fish liquor preserve chowder's round comforting character.
A cost rule that survives inflation
Potatoes, frozen corn, and leeks stretch 900 g smoked fish into eight full bowls, with one cooking liquid serving as both poach and soup base.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 900 gsmoked haddock
- 1.1 kgfloury potatoes
- 600 gleeks
- 500 gsweetcorn
- 1 Llow-fat milk
- 800 mllow-salt stock
- 12 grapeseed oil
- 30 gparsley, chives, bay, and white pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Wash leeks thoroughly, cube potatoes, drain corn, and remove all skin and pin bones from haddock.
Look for: Leeks are grit-free and fish flakes are clean, firm, and dry.
Step 2 · follow the visible cue
Build the defining flavour
Sweat leeks in measured oil, add potatoes, bay, and stock, and simmer until cubes are just tender.
Look for: A knife enters potato with slight resistance and the broth remains clear.
Step 3 · follow the visible cue
Cook with controlled heat
Poach haddock gently in milk, lift it out, crush one third of the potatoes, and add the poaching milk.
Look for: Fish forms large moist flakes and the crushed potato makes the broth lightly creamy.
Step 4 · follow the visible cue
Finish and check the texture
Fold in fish and corn just until hot, then add parsley, chives, and pepper without vigorous boiling.
Look for: Fish stays distinct and chowder coats a spoon with no cream skin or oil slick.
Calories at the same serving size
173 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Smoked Haddock Chowder promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Smoked Haddock Chowder promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Smoked Haddock Chowder ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Smoked Haddock Chowder keeps its intended texture. Cool Smoked Haddock Chowder promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Smoked Haddock Chowder include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. poach haddock in low-fat milk, omit cream and roux, and crush one third of the cooked potato to bind the soup.
- smoked haddock900 g
- floury potatoes1.1 kg
- leeks600 g
- sweetcorn500 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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