Smoked Haddock Chowder with a Poached Egg


A poached egg in a chowder? Oh yes indeed! Better yet, not just any chowder but a smoked haddock chowder. It just so happens that the flavors of smoked fish and an egg yolk complement each other really well.

Who knew?

Well, I guess you could say millions of Asian people certainly know, perhaps not in a chowder, but a runny yolk in a bowl of soup is a staple in many Asian countries.

I know it sounds a little weird in a smoked haddock chowder but give it a shot and I’m confident you’ll really love it. You can always leave the poached egg out if you want.

Can I use regular fish instead?

Sure you can. But see if you can find smoked fish first. Its unique and strong flavor is quite magnificent in a bowl of chowder!

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Where to find smoked haddock

Not all seafood markets carry smoked haddock but look for Finnan haddie, a style of lightly smoked haddock that originated in Scotland. Other types of smoked fish are suitable substitutes. You might also check with your local fishmonger, some of whom specialize in smoking their own fish such as bluefish or mackerel.


How to Make a Smoked Haddock Chowder

Smoked Haddock Chowder with a Poached Egg

Although it sounds unusual this recipe is similar to most New England style fish chowders. The major differences are of course, a smoky flavor and a poached egg, both of which create some nice flavor (and color) contrasts from standard fish chowders.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Author Craig Fear


  • 3 TBSPs unsalted butter
  • 1 medium onion diced
  • 1 small leek, green part removed diced
  • 2 cloves garlic diced
  • 3-4 sprigs thyme
  • 1 bay leaf
  • ½ cup dry white wine
  • 1 pound potatoes roughly cut into small cubes
  • 4 cups fish stock or 2 cups water and 2 cups clam broth
  • Sea salt to taste
  • 2 pounds smoked haddock fillets
  • 1 – 2 cups heavy cream
  • 1 cup chives loosely packed, diced
  • 1 poached egg per bowl

Optional seasonings, to taste


  1. Heat the bacon or salt pork in a medium-sized stock pot over low heat until a few tablespoons render out. Raise the heat to medium and brown the meatier pieces, being careful not to burn. Remove the browned pieces with a slotted spoon but leave the fat in the pot.
  2. Add the onion, leek, bay leaves and thyme and saute for about 5 minutes until leeks are fragrant and softened. Add garlic in the last minute.
  3. Add wine and simmer for another 4-5 minutes or until the wine is slightly reduced.
  4. Add fish stock and potatoes and bring to a gentle boil. Simmer, covered for about 10-15 minutes or until potatoes are tender.
  5. While the potatoes are cooking, bring another pot of water to a gentle boil. Stir the water in a clockwise motion with a kitchen utensil and crack the eggs into the water. This keeps the white part of the eggs from overly fraying. Poach for 3-4 minutes until the white parts cook but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.
  6. When the potatoes are done, add sea salt, to taste.
  7. Add the smoked haddock and simmer gently for a few minutes. Remove the pot from the heat, cover and let the chowder sit for 5 – 10 minutes until the haddock is cooked through and flakes easily.
  8. Once the fish is cooked, add 1 cup heavy cream and chives, stir gently and taste. Add up to one more cup of heavy cream, to desired taste.

More Chowder Recipes to Try

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Smoked Haddock Chowder with a Poached Egg

About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.