Main Meals

Smoked haddock chowder

4 - 6
20 minutes
20 minutes
Wine/Spirit Pairing
Fairview Viognier 2018

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  • 2 T canola oil
  • 1 T butter
  • 2 medium onions, finely diced
  • 2 celery sticks, finely diced
  • 1 t garlic, crushed
  • 1 t dill, chopped, plus extra for sprinkling
  • 2 T flour
  • 1.5 litres water or fish stock
  • 3 cups milk
  • 4 medium carrots, finely diced
  • 2 large potatoes, peeled and finely diced
  • 400 g smoked haddock, cubed
  • 1/2 x 135 g punnet Woolworth baby corn, sliced into rings
  • 100 g cauliflower, diced
  • 100 g broccoli, diced
  • 2 T parsley, chopped
  • 4 spring onions, chopped

1. Heat the oil and butter in a large saucepan. Sauté the onions until soft. Add the celery and cook over a medium heat until slightly browned. Add the garlic and dill and cook for 2 minutes.
2. Remove from the heat and add the flour, stirring until well incorporated. Return to the heat and cook for 5 minutes. Remove from the heat and gradually add the water or stock ensuring there are no lumps. Add half the milk and bring to the boil.
3 .Reduce the heat, then add the carrots and potatoes and simmer for 15 minutes.
4. Add the haddock, corn, cauliflower and broccoli and simmer over a low heat for a further 10–15 minutes until slightly soft.
5. Add the remaining milk. Sprinkle over the dill, parsley and spring onion before serving.

Cook’s note: Use half the milk for a thicker chowder.

Find more seafood recipes here.

Photograph: Jan Ras

Zayaan Nordien

Recipe by: Zayaan Nordien

Zayaan is product developer for Woolworths, based in Cape Town.

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