Smoked Haddock Chowder paired with Jost Tidal Bay

This Smoked Haddock Chowder recipe is a classic that whole family will enjoy. Pair it with Jost Vineyards Tidal Bay for a classy dinner upgrade.


Serves 6-8

1 lb Local smoked haddock filets (rinsed and soaked in cold water for an hour), cut into small pieces
1 Small onion, finely chopped
1/2 cup Carrot, finely chopped
1 Stalk leek, thinly sliced
1 Stalk celery, finely chopped
2 tbsp Canola oil
3 Medium Yukon Gold potatoes, peeled and cubed to approx. 1 cm
2 tsp Dried thyme leaves (or 2 tbsp fresh thyme)
1 Bay leaf
1/2 tsp Salt
Fresh cracked pepper
2 cups Water
4 cups Vegetable stock
1 cup Whipping cream (may substitute with coconut milk)


  1. In a large pot on low to medium heat add oil, carrot, celery, leek and onion and allow to soften but not brown.
  2. Add thyme, salt, pepper, bay leaf and water and simmer for 10 minutes.
  3. Add smoked haddock, potato and vegetable stock and continue to simmer, covered, for half a hour.
  4. Reduce heat to low and add whipping cream.
  5. Portion as desired, adding parsley as garnish prior to serving.
  6. Serve with your favourite crusty bread or fresh biscuit.

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