Smoked Kipper Seafood Chowder is a deeply flavorful and comforting dish that celebrates kippers’ rich, smoky taste alongside an array of fresh seafood. This chowder is a perfect balance of heartiness and creaminess, with layers of flavor that develop as it simmers gently on the stove.
The base of the chowder begins with a sauté of aromatic vegetables—onions, leeks, celery, and garlic—slowly softened in butter and olive oil to release their natural sweetness. A touch of smoked paprika enhances the chowder’s depth, complementing the distinctive smokiness of the kippers. White wine is often added to deglaze the pot, bringing a gentle acidity that brightens the flavors and prepares the palate for the richness to come.
Diced potatoes are simmered in a flavorful fish stock, absorbing the broth while adding body to the dish. Flaky white fish, such as cod or haddock, is then introduced, along with the smoked kippers, allowing their flavors to meld into the broth. As the chowder thickens, a luxurious combination of whole milk and heavy cream is stirred in, creating a velvety texture that coats each ingredient beautifully.
To elevate the dish further, a selection of seafood—tender shrimp, mussels, or clams—is gently folded into the chowder, cooking just until perfectly tender. The final touch is a sprinkle of freshly chopped parsley, a crack of black pepper, and a dash of cayenne or Worcestershire sauce for those who enjoy a little kick.
Serves: 4 | Time: 40 minutes
Ingredients:
- 2 smoked kippers (skin removed, flaked)
- 200g white fish (e.g., cod or haddock), cut into chunks
- 200g mixed seafood (shrimp, mussels, or clams)
- 1 onion, finely chopped
- 1 leek, sliced
- 2 medium potatoes, diced
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 500ml fish stock (or chicken stock)
- 250ml whole milk
- 150ml heavy cream
- 50ml dry white wine (optional)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 bay leaf
- ½ tsp smoked paprika
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (to serve)
Instructions:
- Sauté the Aromatics
- Heat butter and olive oil in a pot over medium heat.
- Add onion, leek, celery, and garlic. Sauté for 3-4 minutes until softened.
- Stir in smoked paprika and cook for another minute.
- Build the Base
- Add the white wine (if using) and let it reduce for a minute.
- Pour in the fish stock, then add potatoes and bay leaf.
- Simmer for about 10 minutes until the potatoes are fork-tender.
- Cook the Seafood
- Add the white fish and smoked kipper flakes. Simmer for 5 minutes.
- Pour in the milk and cream, stirring gently.
- Add the mixed seafood and cook for another 3-4 minutes until everything is tender.
- Season with salt and black pepper to taste.
- Finish & Serve
- Remove the bay leaf and stir in fresh parsley.
- Serve hot with crusty bread.
Every spoonful offers a satisfying contrast of textures and flavors—the silky broth, the smoky flakes of kipper, the sweetness of the seafood, and the subtle bite of the vegetables. Served piping hot with a side of crusty bread, this Smoked Kipper Seafood Chowder is a dish that warms the soul, making it a perfect meal for a cozy night in or a special occasion when you want to impress with the bold, irresistible flavors of the sea.
Chef’s Tips:
🔥 For extra depth – Add a splash of Worcestershire sauce or a pinch of cayenne.
🥓 For richness – Fry some diced bacon with the onions.
🌿 For freshness – Squeeze a little lemon juice before serving.
Let me know if you want any tweaks! 🍲🔥