Jamie Oliver Smoked Haddock Corn Chowder

This Jamie Oliver Smoked Haddock Corn Chowder is the kind of meal that wraps you up in a cozy blanket of flavor. Smoky, creamy, and full of comforting chunks of potato, sweetcorn, and haddock, it’s everything I want on a chilly night. I was genuinely surprised by how the cottage cheese blended into the soup to give it this silky texture without needing cream. (inspired by Jamie Oliver)

Ingredients Needed

For the Chowder:

• 2 carrots
• 2 Maris Piper potatoes (500g)
• 2 leeks
• ½ a bunch of fresh flat-leaf parsley (15g)
• 2 rashers of higher-welfare smoked streaky bacon
• 1 tbsp olive oil
• 1 tsp smoked paprika, plus extra for dusting
• 500g frozen sweetcorn
• 300g undyed smoked haddock (skin off, pin-boned)
• 100g cottage cheese

To Serve:

• Cream crackers (optional)

How To Make Jamie Oliver Smoked Haddock Corn Chowder

Prep the Veg:
Start by giving your carrots, potatoes, and leeks a good rinse. Trim and cut them into roughly 2cm chunks so everything cooks evenly. Set the parsley leaves in a bowl of cool water and finely chop the stems — they’ll add a great herbaceous depth. Roughly chop the bacon and get ready to bring the flavor.

Cook the Base:
In a large pan, heat a tablespoon of olive oil over medium heat. Toss in the bacon and let it sizzle for about 2 minutes. Then add all your chopped veg and parsley stalks. Sprinkle in the smoked paprika — it really amps up the smoky element of the chowder. Stir everything occasionally and let it cook down for about 15 minutes until tender.

Build the Chowder:
Add the sweetcorn to a liter of boiling water and pour that straight into the pan. Nestle in the haddock, bring it all to a boil, then let it gently simmer for 15 minutes. The fish will poach perfectly, and all those flavors start to meld beautifully.

Blend and Finish:
Lift the fish out with a slotted spoon and set aside for now. Spoon the cottage cheese into the soup and blend about a third of the mixture using a hand blender — this makes it rich and creamy while keeping some bite. Flake the fish into chunks and stir it back in. Season with sea salt and black pepper to taste.

Serve It Up:
Ladle into bowls and scatter over the parsley leaves. A dusting of smoked paprika gives a nice finishing kick. Serve with some cream crackers on the side for that classic chowder crunch.

Why I Love This Recipe

I made this on a wet, windy weeknight and it honestly felt like a warm hug. The smoked haddock gives it real depth, and the combo of corn and potato makes it so hearty. My partner went back for seconds — always a good sign. Plus, it’s super flexible and comes together surprisingly fast for something so satisfying.

Recipe Tips

• Use frozen fish if needed: If you can’t find fresh haddock, good-quality frozen works great.
• Cottage cheese tip: Don’t skip it! It gives the soup its creamy consistency without making it too heavy.
• Spice it up: Add a pinch of cayenne or chili flakes if you like a bit of heat.
• Make it vegetarian: Skip the haddock and bacon, and swap in smoked tofu or extra veg.
• Add extra creaminess: A splash of milk or a swirl of cream at the end can make it even richer.

How To Store This Jamie Oliver Smoked Haddock Corn Chowder

At Room Temperature:

Let it cool slightly but don’t leave it out longer than 1–2 hours before refrigerating.

In the Fridge:

Store in an airtight container for up to 4 days. Flavors deepen beautifully overnight.

In the Freezer:

Freeze in portioned containers for up to 1 month. Defrost in the fridge overnight before reheating.

Reheating:

Warm gently in a saucepan over medium heat, stirring occasionally. You can also microwave it in short bursts, stirring in between.

Nutrition Facts (per serving)

• Calories: 410.1
• Carbs: 31.4g
• Protein: 48.6g
• Fat: 4.0g
• Sugar: 10.3g
• Fibre: 3.4g
• Sodium: 374.0mg

Let’s Answer a Few Questions!

Should smoked haddock corn chowder be thick or thin?
It should be thick and hearty — you want it to feel like a full meal in a bowl.

How can I thicken my chowder if it’s too watery?
You can blend a bit more of the soup or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) until it reaches your desired consistency.

What if my chowder tastes too fishy?
Try soaking the haddock in milk before cooking — it helps mellow out the flavor.

Can I make this ahead of time?
Totally! It reheats beautifully and actually tastes even better the next day.

What can I use instead of cream crackers?
Any crusty bread works — sourdough, baguette, or even buttery toast soldiers.

Try More Recipes:

• Jamie Oliver Easy Vegetable Soup
• Jamie Oliver Chicken Laksa Soup
• Jamie Oliver Carrot And Potato Soup