Serious Eats: Recipes

Smoked Haddock Chowder Recipe from the Spotted Pig's April Bloomfield

[Photograph: Robyn Lee]

Smoked haddock is very popular all over England. April Bloomfield is doing her part to raise its profile here in the U.S. That shouldn't be a problem with a chowder as good as this one, which is served at The Spotted Pig, where she's a partner. It's one of the gastropub's signature dishes.

The inspiration for this chowder comes from April's work with Simon Hopkinson at Bibendum. From there, she adapted the recipe for a chowder involving smoked haddock. Bloomfield's version varies with the seasons—sometimes she adds corn, sometimes peas.

The backstory: It's been a few years, so I'm not sure I'm telling this story right. Bear with me. Not long after Serious Eats launched, we were either at lunch with or ran into ├╝berblogger Jason Kottke. (His wife, Meg Hourihan, was consulting for SE at the time.) I don't know how it came up now, but I think Jason may have said something along the lines of ... If Serious Eats wants to offer readers utility, it could start with getting the Spotted Pig's Smoked Haddock Chowder recipe. Seems Kottke loves the stuff. We bugged April and bugged April and finally got the recipe—in the middle of summer 2007. Not a very summery recipe, so we held onto it, waiting for winter. Then forgot all about it. Until now. So here, Jason. Here's your recipe. Any other requests?

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