Introduction
Ever tasted a chowder that dances with flavor? This smoked haddock chowder is a must-try! Packed with creamy goodness and a hint of Thai basil.
Why This Recipe Works
- Rich, creamy texture from fresh ingredients.
- Perfect balance of smoky haddock and sweet basil.
- Easy to prepare in under an hour.
- Scottish-inspired with a modern twist.
- Comforting and satisfying meal for any season.
Ingredients
- 400g/14oz sweet potatoes (pink-fleshed variety), cut into small bite-size pieces
- 225g/8oz peeled butternut squash, cut into 1cm/1/2in slices
- 50g/2oz/1/4 cup butter
- 1 onion, chopped
- 450g/1lb Finnan haddock fillets, skinned
- 300ml/1/2 pint/1 1/4 cups water
- 600ml/1 pint/2 1/2 cups milk
- Small handful of Thai basil leaves
- 60ml/4 tbsp double cream
- Salt and ground black pepper
Instructions
- Cook the sweet potatoes and butternut squash separately in boiling salted water for 15 minutes or until just tender. Drain both well.
- Meanwhile, melt half the butter in a large, heavy-based saucepan. Add the onion and cook for 4-5 minutes, until softened but not browned. Add the haddock fillets and water.
- Bring to the boil, reduce the heat and simmer for 10 minutes, until the fish is cooked. Use a draining spoon to lift the fish out of the pan and leave to cool. Set the cooking liquid aside.
- When cool enough to handle, carefully break the flesh into large flakes, discarding the skin and bones. Set the fish aside.
- Press the sweet potatoes through a sieve and beat in the remaining butter with seasoning to taste. Strain the reserved fish cooking liquid and return it to the rinsed-out pan, then whisk in the sweet potato. Stir in the milk and bring to the boil. Simmer for about 2-3 minutes.
- Stir in the butternut squash, fish, Thai basil leaves and cream. Season the soup to taste and heat through without boiling. Ladle the soup into six warmed soup bowls and serve immediately.
Pro Tips
To achieve that perfectly creamy, never-scorched chowder, consistent and even heat is my secret weapon. That’s why I rely on my Ninja Foodi PossibleCooker PRO. I can perfectly soften the onions using the sauté function and then switch to a gentle simmer for the haddock and milk base, all in one pot. This cooker’s incredible heat distribution prevents any hot spots, ensuring the delicate cream and fish never curdle or stick, which is crucial for that flawless, velvety texture we’re aiming for.
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Ninja MC1001 Foodi PossibleCooker PRO 8.5 Quart Multi-Cooker
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- For a creamier texture, use an immersion blender lightly before adding the fish.
- Squeeze a little lemon for a fresh tang.
- Ensure not to overcook the haddock to keep its delicate flavor.
Chef’s Pro Tips for Success
Prepping your Finnan haddock perfectly is the first step to a spectacular chowder. For me, a razor-sharp, flexible fillet knife is non-negotiable. This high-carbon steel fillet knife glides along the skin, making it effortless to remove and helping you to separate perfect, large flakes without mangling the delicate flesh. A clean prep is the foundation of a clean-tasting soup.
Ready to fillet like a professional? This is the knife I recommend for ultimate precision.
Fillet Knife 7 Inch, Super Sharp Boning Knife in High Carbon Stainless Steel
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Common Mistakes to Avoid
- Overcooking the squash can make it mushy.
- Adding too much salt initially may overpower the dish.
- Skipping the cooling step can lead to broken fish flakes.
Variations and Serving Ideas
- Swap Finnan haddock with smoked haddock for a more intense flavor.
- Add a sprinkle of chili flakes for a spicy kick.
What to Serve With
- Crusty bread or garlic baguette.
- A light green salad with vinaigrette.
- Roasted vegetables for a hearty side.
Storage and Reheating
- Store in an airtight container for up to 3 days in the fridge.
- Reheat gently on the stove, stirring occasionally.
FAQ
Can I use other types of fish?
Yes, cod or haddock variations work well too.
Is it possible to make this dairy-free?
Replace milk and cream with coconut milk for a dairy-free option.
What can I substitute for Thai basil?
Regular basil or cilantro can be used as alternatives.
How do I prevent the chowder from curdling?
Avoid boiling after adding cream to keep the texture smooth.
Nutrition
Nutrition Facts
(Per serving. Estimates only, varies by exact ingredients used)
Conclusion
Embrace the flavors of this smoked haddock chowder and let each spoonful warm your soul. Ready to savor this cozy delight? Share your kitchen magic!
If you love the rich, creamy texture of this chowder, you’ll also adore our classic Restaurant Quality Clam Chowder Recipe New England Style. For another dish with a delightful Thai twist, our Creamy Thai Monkfish Soup is an absolute must-try. Both recipes highlight the wonderful versatility of seafood, which is a key part of a healthy diet according to the FDA’s recommendations.
Smoked Haddock Chowder with Sweet Thai Basil
Ingredients
- 400g/14oz sweet potatoes (pink-fleshed variety), cut into small bite-size pieces
- 225g/8oz peeled butternut squash, cut into 1cm/1/2in slices
- 50g/2oz/1/4 cup butter
- 1 onion, chopped
- 450g/1lb Finnan haddock fillets, skinned
- 300ml/1/2 pint/1 1/4 cups water
- 600ml/1 pint/2 1/2 cups milk
- Small handful of Thai basil leaves
- 60ml/4 tbsp double cream
- Salt and ground black pepper
Instructions
- Cook the sweet potatoes and butternut squash separately in boiling salted water for 15 minutes or until just tender. Drain both well.
- Meanwhile, melt half the butter in a large, heavy-based saucepan. Add the onion and cook for 4-5 minutes, until softened but not browned. Add the haddock fillets and water.
- Bring to the boil, reduce the heat and simmer for 10 minutes, until the fish is cooked. Use a draining spoon to lift the fish out of the pan and leave to cool. Set the cooking liquid aside.
- When cool enough to handle, carefully break the flesh into large flakes, discarding the skin and bones. Set the fish aside.
- Press the sweet potatoes through a sieve and beat in the remaining butter with seasoning to taste. Strain the reserved fish cooking liquid and return it to the rinsed-out pan, then whisk in the sweet potato. Stir in the milk and bring to the boil. Simmer for about 2-3 minutes.
- Stir in the butternut squash, fish, Thai basil leaves and cream. Season the soup to taste and heat through without boiling. Ladle the soup into six warmed soup bowls and serve immediately.
