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.
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.
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!
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.
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.
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.