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Smoked haddock and Jersey Royals chowder

12 June 2014

This tasty and satisfying main course soup is full of great flavours.

Smoked haddock and Jersey Royals chowder
Smoked haddock and Jersey Royals chowder

Preparation time


Cooking time





  • 450g (1lb) Jersey Royals, scrubbed and halved
  • 900ml (1 ½ pints) vegetable stock
  • 300g (100oz) skinless smoked haddock, cut into chunks
  • 75g (3oz) frozen peas
  • 75g (3oz) frozen or canned sweetcorn
  • 150ml (¼ pint) single cream
  • 2 tbsp cornflour, blended with 3 tbsp milk or water
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper


  • Put the Jersey Royals into a large saucepan with the stock. Bring to the boil, then cover and simmer for 15 minutes, until the potatoes are just tender.
  • Add the smoked haddock, peas and sweetcorn. Cook over a very low heat for 4-5 minutes, then add the single cream, blended cornflour and parsley. Heat, stirring gently, until thickened, taking care not to break up the fish.
  • Taste and season, though you may not need any salt as the smoked fish is quite salty. Ladle into warm bowls and serve at once.


If you like, use a mixture of smoked haddock, salmon and prawns to really push the boat out!


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.