Smoked fish chowder

Preparation: 15 minutes. Cooking: 30 minutes.

With thanks to the Oesophageal Patients Association for contributing this recipe.


  • Smoked haddock fillet (450g/1lb)
  • Butter (55g/2oz)
  • 2 medium onions, finely chopped
  • Flour (2 level tbsp)
  • Potatoes (225g/8oz), peeled and finely chopped
  • Carrots (170g/6oz), peeled and finely chopped
  • Single cream (140ml/0.25 pint)
  • Salt and black pepper

Serves 4


  1. Boil 1 litre of water, then reduce the heat to simmer. Add the haddock for about 10 minutes until tender.

  2. Drain the haddock, keeping the water to use later as a stock. Flake the haddock roughly, discarding the skin and bones.

  3. Heat the butter in a pan. Add the onion and fry until soft. Stir in the flour and cook for 1 minute.

  4. Gradually add the stock and bring to the boil, stirring constantly. Add the potatoes and carrots and simmer for about 10 minutes until tender.

  5. Stir in the flaked fish and cream. Season well and serve.

If you have problems chewing or swallowing, liquidise the soup in a blender or food processor (and sieve if necessary).

Then reheat it, without boiling, before serving. To make it more varied and easier to prepare, use a fish pie mix instead of the haddock.


Suitable for:

  • people with a dry or sore mouth
  • people with problems chewing or swallowing
  • people with loss of taste or smell
  • people with loss of weight or appetite

Nutritional information per portion

Energy 379.1kcal; Protein 25.9g; Total fat 19.2g (of which saturates 11.6g); Carbohydrate 27.6g; Fibre 3.1g