Smoked Fish and Bacon Chowder

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recipe by Octopus Publishing

  • Time icon
    Total Time
    3hrs 45mins
  • Serves icon
  • Calories icon

This creamy, chunky smoked haddock chowder is comforting and indulgent. Take the smokiness up a notch by using smoked bacon, or if you prefer a more subtle smoky flavour, use unsmoked.

recipe updated Mar 19, 2020


  • Onion icon
    1 (about 140 g)
  • Bacon icon
    4 (about 112 g)
  • Fish stock icon
    Fish stock
    3 cups (about 720 g)
  • Corn kernels icon
    Corn kernels
    1 cup (about 180 g)
  • Smoked haddock icon
    Smoked haddock
    454 g (about 175 ¼)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Butter icon
    2 tbsp (about 28.8 g)
  • Potato icon
    283.75 g (about 1 ⅔)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Heavy cream icon
    Heavy cream
    ¾ cup (about 160.8 g)


  • kCook icon Spatula
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl

Step preview

  1. Heat butter to a clean large cast iron skillet
  2. Add onion and potato to the large cast iron skillet
  3. Transfer content of large cast iron skillet to slow cooker bowl
  4. Add bacon to the large cast iron skillet
  5. Fry gently until lightly browned
  6. Add fish stock, corn kernels and bay leaves to the slow cooker bowl
  7. Season with salt & pepper and cover
  8. Cook in slow cooker until tender - 2 hr 30 min, high heat
  9. Add smoked haddock to the slow cooker bowl and cover
  10. Cook in slow cooker until cooked through - 30 min, high heat
  11. Remove
  12. Stir in heavy cream to the slow cooker bowl
  13. Return
  14. Serve
  15. Sprinkle with fresh parsley
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