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This hearty chowder is packed full of flavour and makes for a great lunch withsome crusty bread. Suitable for freezing, you can make a batch and enjoy again later in the week.


  1. Sweat the garlic, leek, celery, onion, potato, carrots & bouquet garni in a large knob of butter until soft but not coloured.
  2. Add one glass of dry white wine and 1.5 litres of vegetable stock and season well with salt and pepper.
  3. Bring to the boil and then simmer until vegetables are cooked and soft.
  4. Just before serving remove bouquet garni, then add double cream, smoked haddock and peas, simmering for 5 minutes until fish is cooked.
  5. Serve immediately with fresh crusty bread.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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