Smoked Haddock Chowder Recipe

In a large pot, melt the butter over medium heat. Add the onions, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the potatoes, broth, whole milk, and heavy cream to the pot. Stir in the bay leaf and season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, or until the potatoes are tender.

While the chowder is simmering, place the smoked haddock fillets in a separate pan. Cover with water and bring to a boil. Reduce the heat and simmer for 10 minutes, until the fish is cooked through.

Remove the fish from the pan and flake it into small pieces using a fork. Set aside.

Once the potatoes are tender, remove the bay leaf from the chowder. Using an immersion blender or a regular blender, blend about half of the chowder until smooth. This will thicken the chowder.

Return the blended chowder to the pot and add the flaked smoked haddock. Stir to combine and heat through.

Serve the smoked haddock chowder hot, garnished with fresh parsley.