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Haddock and Scallion Chowder

Haddock and Scallion Chowder

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
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  • 1/2 lb Smoked haddock
  • 1 3/4 Milk
  • 1 tbsp Oil
  • 1 Medium potato, diced
  • 5 Scallions, sliced, divided
  • 1 tbsp All-purpose Flour
  • 1 3/4 Vegetable stock
  • 1/3 cup Sweet Corn


  1. Place the fish and milk in a small pot and poach the fish for 5 minutes, flipping halfway through. Remove fish from milk, and set both aside.
  2. Heat the oil in a pot over low heat. Add the potato and cook for 2 minutes.
  3. Add 4 sliced scallions and sauté for 1 minute. Sprinkle with the flour and stir to combine.
  4. Pour the reserved milk into the pot, stirring continuously. Then add the stock and corn.
  5. Bring to a boil, then remove the pot from the heat. Flake the haddock into the soup.
  6. Serve immediately topped with remaining sliced scallion.


Recipe adapted from