Smoked Haddock & Corn Chowder

Smoked haddock and corn chowder from the culinary guide

Can’t make the tough call between corn chowder or seafood chowder? Don’t fret! This recipe for Smoked Haddock & Corn Chowder gives you the best of both worlds. This comforting and smokey dish is perfect for sharing among friends.


4 oz  raw bacon, diced
1 small  onion, small diced
1  leek, split in half lengthwise and thinly sliced
1 large  Russet potato, small diced
1 quart  fish stock
1 lb  smoked haddock, dice in 1/2-inch pieces
2 cups  corn kernels (fresh, canned or frozen)
3 cups  heavy cream
3 tbsp  potato flakes
1 bunch  green onion, thinly sliced (for garnish)
For garnish  crispy bacon
To taste  salt & pepper


Serves: 4-8 people
  1. Cook bacon until some fat is rendered. Add onion and cook in bacon fat until translucent.
  2. Add leeks and cook for one minute, then add potatoes and fish stock.
  3. Simmer until potatoes are almost cooked through, then add smoked haddock, corn and cream.
  4. Bring to a simmer, and thicken with potato flakes to desired consistency.
  5. Season with salt and pepper.
  6. Ladle into cup or bowl, and garnish with crispy bacon bits and green onion.

Local Source Guide

Seafood:  Evan’s Seafood & RestaurantArichat Seafood MarketClearwater Seafoods Ltd.Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market
Bacon: Meadowbrook Meat Market or The Pork Shop

Recipe provided by: Argyler Lodge and Restaurant
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide. 

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