Jersey Royal Potato and Smoked Haddock Chowder with Crusty Bread

A creamy and comforting chowder showcasing the delicate flavor of Jersey Royal potatoes, paired with smoked haddock and sweetcorn. Made with Jersey milk and butter for an extra rich flavour.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£4.11

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Soup•Bread

Cuisine:

Jersey

Main Ingredient:

Fish

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed clean and diced into 1cm pieces)

£3.50

300gSmoked haddock fillets(Skinless and boneless, cut into 2cm pieces)

£6.00

50gJersey butter

£1.50

1mediumOnion(Finely chopped)

£0.30

1mediumLeek(White and light green parts only, finely sliced and washed well)

£0.75

200gCorn kernels(Fresh or frozen)

£0.60

500mlChicken stock

£0.65

250mlJersey full-fat milk

£0.40

100mlDouble cream(Optional, for extra richness)

£0.80

2tbspFresh parsley(Chopped, for garnish)

£0.50

1tspFresh thyme(Chopped fresh thyme leaves)

£0.30

to tasteSalt

£0.05

to tasteBlack pepper(Freshly ground)

£0.10

4slicesCrusty bread(For serving)

£1.00

Total Cost

£16.45

£4.11 per serving

The Method

1
Melt the Jersey butter in a large pot or Dutch oven over medium heat.
2
Add the onion and leek and cook until softened, about 5-7 minutes.
3
Add the diced Jersey Royal potatoes and thyme and stir to coat with the butter. Cook for a further 2 minutes.
4
Pour in the chicken stock and bring to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
5
Gently stir in the smoked haddock and corn kernels. Cook for 3-5 minutes, or until the haddock is cooked through and flakes easily.
6
Stir in the Jersey milk and, if using, the double cream. Heat through gently, but do not boil.
7
Season with salt and pepper to taste.
8
Ladle the chowder into bowls and garnish with fresh parsley.
9
Serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a smoother chowder, you can blend a portion of the soup with an immersion blender before adding the haddock and cream.

Adjust the amount of milk and cream to your desired consistency.

If you can't find Jersey Royals, use another waxy potato like Yukon Gold.

For a spicier chowder, add a pinch of cayenne pepper or a dash of hot sauce.

To thicken the chowder, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, and stir it in during the last couple of minutes of cooking.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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