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smoked cod and whiskey chowder

Smoked Cod And Whiskey Chowder

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 big bowles 1x


  • 300g / 10.5oz smoked cod
  • 1.2 litres / 2 pints milk
  • 2 bay leaf
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 4/5 black peppercorns
  • 2 tablespoons of olive oil
  • 3 large shallots (finely sliced)
  • 4 cloves garlic (chopped)
  • 1 large leek (sliced and washed)
  • 200g / 7oz sweet corn
  • 300g / 11oz potato (peeled and diced)
  • whiskey ( to taste)
  • 1 small bunch of chives (finely sliced)


  1. Place your smoked cod, bay leaves, thyme, rosemary, and peppercorns in a large pot then cover with the milk. Bring the milk up to the boil then turn off the heat and cover the pot with a tight fitting lid. The fish will cook and infuse the milk with a beautiful smoky flavour that you’ll use as the stock in the soup
  2. While the fish is cooking you can make the base for the soup. Heat the olive oil in a large pan and gently saute the shallots and garlic for about 5 minutes.
  3. Next add the leeks and sweet corn. Cover the soup with a lid and allowing everything to sweat for another 5 minutes.
  4. At this stage your fish will be cooked so remove it from the milk and strain the cooking liquor into the chowder.
  5. Add your diced up potatoes to the chowder than cook it for a further 15 minutes till their tender and have started to break up thickening the soup a little.
  6. Next add the haddock back into the soup along with the whiskey and cook for a further 5 minutes.
  7. Season with some black pepper and finish the chowder with chopped chives


Alternative fish – smoked haddock or smoked coley