Smoked Fish Chowder

This intensely flavoured, rich, chunky, mouthwateringly wholesome soup, is a steaming bowl of happiness.  Eat with a big spoon and large chunks of warm bread dripping with butter.

Prep Time: 15 mins

Cook time: 35 mins

Serves: 4


10g butter OR Hax Garlic & Herb Butter
1 onion, finely diced
1 leek, washed, finely sliced
2 tbsp Fresh Dried Hax Fish Combo OR 2 tbsp finely chopped tarragon & 2 sprigs thyme
1 bay leaf
3 medium-sized potatoes, peeled, diced
600ml milk
200ml fish stock (hot)
500g smoked hoki or kahawai, skinned, diced
410g tin sweetcorn, drained
2 tbsp finely chopped fresh parsley (more for garnish)
salt and freshly ground black pepper
lemon zest (garnish)


In a large saucepan, melt your butter onion, celery, leek and herbs cook gently for about 10 minutes, or until the vegetables are fragrant and soft. 

Stir in the potatoes and toss through the vegetable mixture.  Pour over 400ml of milk and stock.  Bring to a boil then simmer for 15 minutes or until your potatoes are tender.

Pour the remaining milk into a separate pan and pop in your fish.  Bring to a boil then drain the liquor into your chowder, set aside your fish until ready to use.

Stir the corn into the chowder and heat for about a minute.  Remove the pan from the heat and spoon half the mixture into a food processor or blend with a hand whizz until smooth.  Return to the pan, stir well.  Now flake in the fish.

Warm through the chowder, taste and season with plenty of salt and freshly ground black pepper, garnish with parsley, grate over a little lemon zest.

Serve : with chunks of warm bread and a good movie!

Jax Says : Up the sexiness of this soup by adding a handful of fresh, peeled jumbo prawns when you flake in the fish.  Gently cook until the prawns are just pink, then you’re ready to spoon up.  Enjoy.  This is one of my absolute favourite ways to eat seafood.