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Curried haddock chowder with peas

I’ve been making haddock chowder a bit recently, but when I made it using milk it curdled. I Googled this problem and apparently it’s normal. You either accept it or choose a different method of making it. I decided to try making it using stock and then adding creme fraiche at the end (as it’s the high heat of the milk that creates the curdling problem). It works a treat! Now this is how I make it every time. 

On this occasion I fancied a curried flavour, and I tried it with peas instead of sweetcorn (my husband hates sweetcorn) and it was absolutely delicious. Seriously, I could eat this quite often and never tire of it! It’s so good with a squeeze of lime to cut through the creaminess. I served mine with simple brown rice (1 part brown rice, 2 parts water, cover and bring to boil, simmer for about 25 minutes, until all water has been sucked up) and loads of fresh coriander and red chillies. 
If you fancy a plain chowder simply skip the curry paste bit – and feel free to swap peas for sweetcorn, then serve with chopped parsley instead of coriander – et voila, a normal chowder (which, I do admit, my kids preferred to this pimped up version). Me? I like this one best, by far. 
This is a really quick dish (on the table in 20!) but also it’s special enough for the weekend too. 
Serves: 4 
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

1 onion, diced
2 cloves garlic, crushed
1 tablespoon butter 
1 tablespoon olive oil 
3 tablespoons of Balti curry paste (or similar)
600ml vegetable stock 
125g creme fraiche
400g smoked haddock (preferably undyed), skinned and cut into big chunks
800g peeled waxy potatoes, diced into about 2cm cubes
200g peas
Salt and pepper, to taste
1 lime, squeezed over to taste

To serve: 
Fresh coriander
Fresh red chillies for grown ups
Brown rice
More lime to squeeze
  1. Soften onion and garlic in oil and butter for a few minutes. 
  2. Add the Balti paste and the cubed potatoes. Cook on low for about 5 minutes, stirring to avoid sticking. 
  3. Now for the stock and cook, covered for about 5 more minutes, until potatoes are almost but not quite done. 
  4. Stir in the creme fraiche. Tip in the haddock and peas and simmer for about 5 minutes. 
  5. Taste. Squeeze lime, season and taste again. Serve with rice and fresh coriander. 



  1. February 26, 2015 / 10:32 am

    Ooh this looks a good one – think I'll add it to my list!

  2. February 27, 2015 / 9:54 am

    It's so nice – and the best thing is it's VERY easy. A bit of a cheat with the paste but, hey, I'm all about making life easier!! ; ) xx

  3. Vicki
    August 6, 2020 / 10:23 am

    Can the curried chowder be made in advance and reheated?

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