10. October 2026

Smoked Haddock & Pear Chowder

This is a surprisingly rich, velvety, and sophisticated combination. The sweet, juicy depth of mature pears cuts beautifully through the salty, smoky richness of the fish and cream, balancing out the heavy notes that usually come with smoked seafood.

Here is a full recipe to create a smooth, luxurious batch at home.

Prep Time & Yield

• Prep time: 15 mins
• Cook time: 20–25 mins
• Serves: 4

Ingredients

Fish & Stock

• 350g (3/4 lb) Oak smoked haddock fillets (skin off)
• 450ml (2 cups) Whole milk
• 350ml (1½ cups) Light fish stock or vegetable stock

Soup Base

• 2 large Ripe pears (such as Conference, Bartlett, or Anjou), peeled, cored, and diced
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 large Leek, white and light green parts only, finely washed and sliced
• 1 medium Shallot, finely diced
• 200g (1 large) Maris Piper or Yukon Gold potato, peeled and cut into small cubes
• 100ml (3.5 fl oz) Double cream or heavy cream
• 1 splash Dry white wine or dry sherry (optional, for deglazing)
• Freshly ground black pepper & pinch of sea salt (to taste)

To Serve

• Fresh chives or dill, chopped
• Warm, crusty sourdough bread or oatcakes

Step-by-Step Instructions

1. Poach the Smoked Haddock

1. Place the smoked haddock fillets in a pan or shallow saucepan. Pour over the whole milk.
2. Bring gently to a bare simmer over medium-low heat, then immediately turn off the heat. Cover with a lid and let the fish steep in the warm milk for 8–10 minutes.
3. Remove the fish gently with a slotted spoon, flake it into tender bite-sized chunks, and set aside. Save the poaching milk—it is packed with rich smoked flavor.

2. Build the Base

1. Melt the butter with the olive oil in a large saucepan over medium heat.
2. Add the sliced leeks and shallot. Sweat slowly for 5–7 minutes until soft, sweet, and translucent (do not brown them).
3. If using white wine/sherry, pour in a splash to deglaze the pan and simmer for 1 minute until reduced.

3. Simmer the Potatoes & Pears

1. Add the diced potatoes and two-thirds of the diced pears into the pan.
2. Pour in the reserved smoky milk through a fine sieve, along with the fish/vegetable stock.
3. Bring to a gentle boil, then lower heat, cover, and simmer for 12–15 minutes until the potatoes and pear pieces are completely fork-tender.

4. Blend & Finish

1. Remove from heat. Use an immersion hand blender (or transfer to a standard blender) to puree the soup base until completely smooth and velvety.
2. Return the pan to low heat. Stir in the double cream, the remaining diced raw pear (this adds a wonderful fresh bite and textural contrast), and most of the flaked smoked haddock.
3. Warm gently through for 2–3 minutes (do not boil). Season with black pepper. Taste before adding salt, as smoked haddock is naturally salty.

Serving Suggestion

Ladle into warm bowls and top with the remaining flaked smoked haddock, a scatter of fresh chives or dill, and a drizzle of good extra virgin olive oil or cream. Serve alongside toasted sourdough buttered lightly.