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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.
This recipe for smoked haddock chowder with a poached egg may be one of the more unusual seafood chowder recipes, but give it a shot and I’m confident you’ll really love it. That said if the thought of a poached egg in a smoked fish chowder makes you squeamish, well, you can always leave the poached egg out. Either way, it will still taste fantastic!
Smoked haddock is cooked through exposure to smoke from different types of wood (oak, apple, birch, etc). The fillets are first cured in a wet solution or dry rub of salt and sugar. They’re then dried and then put into a special type of smoker oven for many hours. In the process, the white fillets turn to a yellowish-beige color and the meat takes on a rich, smoky flavor. Like so…
The smoking process also preserves the fish and it can last for several weeks in your refrigerator. Smoking fish was a more common practice before the advent of refrigeration. Today, smoking fish is mostly done for the unique flavor rather than as a preservation method. Other common smoked fish include salmon, mackerel, and trout.
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. However, smoked haddock is one of the few species of smoked lean whitefish. Most smoked fish products are fatty fish because they are better at absorbing the wood flavors.
Try to seek out smoked haddock before using a substitute. Boston Smoked Fish has a nice smoked haddock product that you can order directly from their online store. Stonington Seafood Finna Haddie is another option that is available on Amazon. You might also check with your local fishmonger, some of whom specialize in smoking their own fish.
Sure you can. Check out my Classic New England Fish Chowder recipe for a more straightforward fish chowder recipe. But see if you can find smoked fish first. Its unique and strong flavor is quite magnificent in a bowl of chowder!
And if you love chowder, both recipes, as well as 16 more chowder recipes, are included in my cookbook, New England Soups from the Sea. It also includes recipe chapters for bisques, stews, medleys, broths, and boils!
From Rhode Island to Maine—Get 80 locally inspired recipes that honor the traditions of America’s northeast.
Cullen Skink is a type of Scottish chowder made with finnan haddie. It’s probably the original smoked haddock chowder recipe. There are certainly more similarities than differences to chowder in the style of a rich and creamy white New England clam chowder.
Cullen Skink more often calls for milk instead of heavy cream and water instead of fish stock. And of course, you’ll never find a poached egg in Cullen Skink recipes or any smoked chowder recipes for that matter! That’s my own personal touch, as well as a few other minor additions.
Melt the butter in a medium stockpot over medium heat. Add the onion, leek, bay leaves, and thyme sprigs and saute for about 5 minutes until the vegetables are softened. Add garlic in the last minute.
Add the fish stock and bring it to a boil. Homemade fish stock is always best but not always possible. See my fish broth post for a review of the best store-bought options. Another option is clam broth diluted in water.
Add the potatoes, cover the pot, and simmer for 10 to 12 minutes or until the potatoes are cooked through.
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.
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 to 10 minutes until the haddock is cooked through and flakes easily.
Add 1 cup of heavy cream, stir gently, and taste. Add up to one more cup of heavy cream, to desired taste. Add salt, to taste.
Ladle the chowder into individual bowls and add optional seasonings and garnishes, to taste, such as chopped chives, parsley, and freshly ground black pepper.
To each individual bowl, add a poached egg on top, and press into it gently to let the yolk ooze out.
Enjoy!
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.
Melt the butter in a medium stockpot over medium heat. Add the onion, leek, bay leaves, and thyme sprigs and saute for about 5 minutes until the vegetables are softened. Add garlic in the last minute.
Add fish stock and bring to a gentle boil.
Add the potatoes, cover the pot, reduce the heat slightly, and simmer for 10 to 12 minutes or until the potatoes are cooked through.
Add 1 cup heavy cream, stir gently and taste. Add up to one more cup of heavy cream, to desired taste. Add salt, to taste.
Ladle the chowder into individual bowls and add optional seasonings and garnishes, to taste, such as chopped chives, parsley, and freshly ground black pepper.
To each individual bowl, add a poached egg on top, and press into it gently to let the yolk ooze out.
If your smoked haddock chowder is a small meal and/or served as an appetizer…
If your smoked haddock chowder is a full meal, any of these small side dishes work great:
Technically, yes, but it’s not recommended. Soups made with milk or cream can curdle and take on a grainy texture. And the vegetables often turn mushy. It’s best to consume your smoked haddock chowder within three days to four days.
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.
