• Servings 4-8
  • Prep 20 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Squash and Smoked Haddock Chowder


  • 3/4 lb smoked haddock fillet, boneless and skinless
  • 2 tbs olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 celery stalks, trimmed and chopped
  • 1 1/2 lb squash, peeled, seeded and cut into chunks
  • 3 cups potatoes, cut into chunks
  • 3 1/2 cups fish or chicken stock
  • 1/2 cup dry sherry
  • 2/3 cup milk or half and half
  • Kosher salt and cracked black pepper
  • 2 tbs chopped parsley


  • Heat oil in a heavy saucepan and gently cook the onion, garlic and celery for about 10 minutes.
  • Add the squash and potatoes to the saucepan and stir to combine.
  • Gradually add the stock and bring to a boil.
  • Cover then reduce to a simmer and cook for about 25 minutes, stirring occasionally.
  • Stir in the dry sherry remove the pan from the heat and let cook for about 10 minutes.
  • Add the mixture to a food processor process  until still slightly chunky, then remove to a clean saucepan.
  • Meanwhile, place  the fish in a skillet, then pour in the milk and 3 tbs of water and bring
    almost to the boiling point.
  • Reduce the heat, cover, and simmer for about 5 minutes or until the fish flakes easily.
  • Remove  from the heat and remove fish  from the liquid,
  • Flake the fish with a fork, then stir in to the soup.
  • Season with salt and pepper and serve.

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