Jersey Royal Potato & Smoked Haddock Chowder

A creamy and comforting chowder featuring the unique flavour of Jersey Royal potatoes, paired with smoked haddock, sweetcorn, and fresh chives. Using local Jersey ingredients elevates this dish to a true taste of the island.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.01/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed, not peeled, and cut into 1cm cubes)

£3.50

400gSmoked Haddock Fillets(Skinless and boneless, cut into 2cm chunks)

£6.00

50gJersey Butter(Unsalted)

£1.20

1mediumOnion(Finely chopped)

£0.60

2Celery Stalks(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.20

2Fresh Thyme Sprigs(Optional)

£0.40

750mlVegetable Stock(Low sodium)

£0.80

250mlJersey Full Fat Milk(For extra richness)

£0.60

100mlDouble Cream(Optional, for extra creaminess. Can substitute with more milk.)

£0.70

150gSweetcorn(Fresh or frozen)

£0.75

2tbspFresh Chives(Chopped, plus extra for garnish)

£0.50

1Bay Leaf

£0.10

To tasteSalt

£0.10

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£16.05

£4.01 per serving

Instructions

1.
Melt the Jersey butter in a large saucepan over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
2.
Add the garlic and thyme sprigs (if using) and cook for another minute until fragrant.
3.
Add the Jersey Royal potatoes and vegetable stock to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4.
Remove the thyme sprigs and bay leaf (if used).
5.
Gently stir in the smoked haddock and sweetcorn. Cook for 5-7 minutes, or until the haddock is cooked through and flakes easily. Be careful not to overcook the haddock.
6.
Stir in the Jersey milk and double cream (if using). Heat gently, but do not boil.
7.
Season to taste with salt and freshly ground black pepper.
8.
Stir in the chopped chives.
9.
Serve hot, garnished with extra fresh chives.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

675 kcal / 2824 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a smoother chowder, you can use an immersion blender to partially blend the soup before adding the haddock.

If you don't have fresh thyme, you can use ½ teaspoon of dried thyme.

This chowder is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.

Cooking Equipment

Large saucepan

Sharp knife

Chopping board

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Jersey Royal Potato & Smoked Haddock Chowder

Ingredients

Instructions