Smoked haddock and jalapeño chowder is such a delicious warming meal, with a perfect balance of cheese and spice. Pair that with the smokiness of the fish and this recipe is such a delight to eat any time of the year.
The fresh jalapeños provide a moderate level of spiciness to the meal. It’s very eatable and allows some of that natural garden-fresh brightness of the fresh chili pepper to shine through. Feel free to lessen the amount of jalapeños use here if too much heat is a concern. Or, if more heat is your thing, adding a third fresh jalapeño (or upgrading the spiciness with serrano peppers) works just as well! Remember, too, you have pickled jalapeño also in the recipe, so adjust between the two accordingly.
On the fish used: Other fish like cod and mackerel can work well in this recipe, too, but the smoked haddock is definitely the winner in this dish. That smokiness is just so perfect with the cheesiness and spicy kick. And it’s such a natural complement to the bacon used in this recipe too.
A few cooking tips: Don’t worry about stirring your smoked haddock and jalapeño chowder too much. The fish will be broken into smaller pieces so it distributes well for each serving. And don’t overlook the fresh parsley as a garnish. Its flavor is such a good pairing with the rich flavors in this chowder.
Smoked Haddock And Jalapeño Chowder
- Prepare the fish if required, removing any bones and skin.
- Boil the potatoes in salted boiling water for 20 minutes.
- Meanwhile, add the butter to a frying pan over medium heat and cook the fish for 3 minutes on each side.
- Remove the fish from the pan and set aside.
- Chop the jalapeno, bacon and onion and cook in the pan for 5 minutes.
- Add the corn, some ground pepper and the grated cheese and stir to combine well.
- Add the milk and turn to a low heat and simmer for 5 minutes.
- Add the cooked fish and potatoes to the pan.
- Garnish with chopped parsley and serve immediately.