Creamy Corn and Smoked Haddock Chowder: A Flavorful Fusion

Step into the realm of culinary delight with a recipe that embodies the essence of comfort and sophistication. Picture this: tender chunks of smoked haddock nestled in a velvety corn chowder, infused with layers of flavor that dance on your palate with every spoonful.

As the aroma of caramelized onions fills the air, you know you’re in for a treat. With each ingredient meticulously selected for its contribution to the symphony of flavors, this dish is a testament to the artistry of blending Italian-inspired ingredients with trending culinary sensations.

The sweetness of fresh corn kernels meets the smoky richness of haddock, creating a harmonious marriage of flavors that is both satisfying and indulgent. Fragrant bay leaves and cracked black pepper lend depth to the broth, while a hint of cream adds luxurious creaminess to every mouthful.

But the pièce de résistance? A generous sprinkling of Parmesan cheese, adding a subtle nuttiness that elevates the dish to new heights of culinary excellence. As you take your first spoonful, you’ll be transported to a world where every bite is a celebration of flavor and craftsmanship.

So, whether you’re looking to impress dinner guests or simply indulge in a cozy night in, this creamy corn and smoked haddock chowder is sure to delight your taste buds and leave you craving more. Get ready to embark on a culinary journey like no other, where every ingredient plays a vital role in creating a dish that’s truly unforgettable.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Smoked Haddock on a Creamy Corn Puree

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  • Author: The Kilted Chef


Units Scale
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cups corn kernels
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 handful fresh parsley leaves
  • 2 bay leaves
  • Fresh cracked black pepper
  • 1 lb smoked haddock


  1. Heat the olive oil in a large saute pan.
  2. Add the onion and saute until it begins to soften.
  3. Add the corn, cream and chicken broth, bay leaves and black pepper, bring to a boil the reduce to a simmer, cook until the corn is tender.
  4. Add in the smoked haddock and cook for 8-10 minutes, or until the fish is tender.
  5. Remove the fish and bay leaves, add the corn mixture along with the parsley into a blender or food processor, process until smooth.
  6. Stir the parmesan into the mixture, spoon onto a plate.
  7. Top with the smoked haddock, serve.