Riki’s Smoked Fish Chowder

READY IN: 1hr 10mins
Recipe by mummamills

a wonderful fish soup, make it thin as an entree, make it thick and serve with bread as a main meal. from my mate Kaylene. I use this as a base for seafood crepes, GREAT

Top Review by Peter J

Yum! I used smoked haddock and the only change I made was to add a little leek as well, plus I probably used a little too much water early in the piece so drained a little liquid before adding the white sauce. Really creamy and smooth and the smokiness of the fish came through wonderfully.

Ingredients Nutrition


  1. Put all the veggies in a large stock pot.
  2. Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock).
  3. Simmer until soft.
  4. Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
  5. In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
  6. Add one teaspoon mustard, (I like seeded mustard).
  7. One tablespoon Worcestershire sauce.
  8. One cup tasty cheese.
  9. And fresh black pepper to taste.
  10. Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
  11. Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
  12. You can add any other vegetables that you have on hand; this is just the BASIC recipe.

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