Gordon Ramsay Fish Chowder

Gordon Ramsay Fish Chowder is a masterclass in elevating a rustic dish into something elegant and deeply flavorful. While many chowders rely on heavy flour thickeners that can make the soup gluey, Ramsay’s approach focuses on the natural creaminess of the potatoes and the delicate texture of the fish. Key to this recipe is the use of smoked haddock, which infuses the broth with a savory, campfire depth that pairs perfectly with sweet corn and leeks. It is a warming, hearty bowl that feels luxurious enough for a dinner party but is quick enough for a weeknight meal.

Try More Recipes:

• Gordon Ramsay Pan Fried Salmon Recipe
• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay Crispy Skin Salmon

Why You Will Love This Fish Chowder Recipe:

• Depth of Flavor: The inclusion of smoked haddock (or smoked cod) provides a natural, savory smokiness that permeates the milk and stock, eliminating the need for artificial flavorings or excessive bacon.
• Natural Texture: Rather than a heavy roux, this soup relies on the starch from the potatoes and the reduction of cream to create a velvety consistency that coats the spoon without being gloopy.
• Quick Cooking: Fish cooks incredibly fast. Once your vegetables are softened, the final assembly takes mere minutes, ensuring the seafood remains tender and flaky.
• Balanced Palate: Ramsay is famous for finishing dishes with acid. A final squeeze of lemon juice cuts through the rich cream, waking up the palate and brightening the earthy vegetables.
• Versatility: While smoked haddock is the star, you can easily add prawns, clams, or white fish like pollack or cod to bulk it up.

Gordon Ramsay Fish Chowder Ingredients

• 1 lb (450g) smoked haddock fillets (skin removed, cut into bite-sized chunks)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large leek, washed thoroughly and sliced into rounds
• 1 medium onion, finely diced
• 2 celery sticks, finely diced
• 2 medium potatoes (waxy variety like Yukon Gold), peeled and diced into 1cm cubes
• 1 bay leaf
• 1 tbsp all-purpose flour (optional, for a thicker soup)
• 2 cups (500ml) fish stock or chicken stock
• 1 ¼ cups (300ml) whole milk
• 1/2 cup (120ml) heavy cream (double cream)
• 1 cup sweetcorn kernels (fresh, frozen, or drained canned)
• Salt and freshly ground black pepper
• Fresh chives, finely chopped (for garnish)
• 1/2 lemon, juiced

How To Make Gordon Ramsay Fish Chowder

1. Sweat the Aromatics: Heat the butter and olive oil in a large heavy-based pot or Dutch oven over medium heat. Add the diced onion, celery, sliced leeks, and the bay leaf. Sauté gently for 5 to 7 minutes until the vegetables are soft and translucent but not browned.
2. Add Potatoes and Flour: Add the diced potatoes to the pot. If you prefer a thicker chowder, sprinkle the flour over the vegetables and stir well, cooking for 1 minute to cook out the raw flour taste.
3. Simmer the Base: Slowly pour in the fish stock (or chicken stock) and the milk while stirring. Bring the liquid to a gentle simmer. Cook for 10 to 12 minutes, or until the potatoes are tender when pierced with a knife.
   • Tip: Do not boil rapidly, or the milk may separate. Keep it at a gentle bubble.
4. Thicken Naturally (Optional): For a creamier texture without flour, take a ladle or potato masher and lightly crush some of the cooked potatoes against the side of the pot. This releases starch into the broth.
5. Poach the Fish: Add the smoked haddock chunks and the sweetcorn to the pot. Simmer gently for 3 to 4 minutes. The fish is done when it turns opaque and flakes easily.
6. Add Cream: Stir in the heavy cream and let it warm through for 1 minute. Do not let it boil vigorously once the cream is added.
7. Season and Finish: Remove the pot from the heat. Discard the bay leaf. Season with black pepper. Be very careful with salt, as smoked fish and stock are already salty. Taste first! Squeeze in the fresh lemon juice to lift the flavors.
8. Serve: Ladle into warm bowls and garnish generously with chopped fresh chives.

Recipe Tips

• The Smoked Fish: Try to find “naturally smoked” haddock (which is an off-white/pale yellow color) rather than the bright yellow dyed haddock. The flavor is cleaner and superior. If you cannot find smoked fish, use fresh cod and add chopped bacon in step 1 for that smoky element.
• Waxy vs. Floury Potatoes: Use a waxy potato (like Yukon Gold or Red) if you want the cubes to hold their shape. Use a floury potato (like Russet) if you want them to break down and thicken the soup naturally. Ramsay typically prefers distinct cubes of potato.
• Don’t Overstir: Once the fish is added, be gentle. If you stir too vigorously, the delicate fish chunks will disintegrate into mush.
• The Lemon is Key: Do not skip the lemon juice at the end. It is the secret ingredient that stops the chowder from feeling too heavy or greasy.

What To Serve With Fish Chowder?

This Fish Chowder is substantial enough to be a main meal. It pairs best with Crusty Sourdough Bread or a warm Baguette for dipping. For a traditional accompaniment, serve with Oyster Crackers or Irish Soda Bread. A crisp, acidic Green Salad with a vinaigrette dressing helps cleanse the palate between rich spoonfuls.

How To Store Leftovers Fish Chowder?

• Refrigerate: Allow the chowder to cool completely. Transfer to an airtight container and store in the refrigerator for up to 2 days. Seafood soups are best eaten fresh.
• Freeze: It is generally not recommended to freeze this chowder. Cream-based soups tend to separate and become grainy when thawed, and the texture of the potato can become spongy.

How To Reheat Leftovers Fish Chowder?

Stovetop: Place the leftovers in a saucepan over low heat. Stir gently and heat until steaming hot. Do not let it boil, as this will cause the cream to split and the fish to overcook and become rubbery.

FAQs

More Recipes:

• Gordon Ramsay Salmon Wellington
• Gordon Ramsay Steak Seasoning Recipe
• Gordon Ramsay Christmas Breakfast Salmon

Fish Chowder Nutrition Facts

Serving Size: 1 bowl (approx. 350g)

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 28g

Gordon Ramsay Fish Chowder

Recipe by Sophie LaneCourse: Dinners, Soups, Lunch, SidesCuisine: American, British/EuropeanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

420

kcal

Gordon Ramsay Fish Chowder is a masterclass in elevating a rustic dish into something elegant and deeply flavorful. While many chowders rely on heavy flour thickeners that can make the soup gluey, Ramsay’s approach focuses on the natural creaminess of the potatoes and the delicate texture of the fish. Key to this recipe is the use of smoked haddock, which infuses the broth with a savory, campfire depth that pairs perfectly with sweet corn and leeks. It is a warming, hearty bowl that feels luxurious enough for a dinner party but is quick enough for a weeknight meal.

Ingredients

• 1 lb (450g) smoked haddock fillets (skin removed, cut into bite-sized chunks)

• 2 tbsp butter

• 1 tbsp olive oil

• 1 large leek, washed thoroughly and sliced into rounds

• 1 medium onion, finely diced

• 2 celery sticks, finely diced

• 2 medium potatoes (waxy variety like Yukon Gold), peeled and diced into 1cm cubes

• 1 bay leaf

• 1 tbsp all-purpose flour (optional, for a thicker soup)

• 2 cups (500ml) fish stock or chicken stock

• 1 ¼ cups (300ml) whole milk

• 1/2 cup (120ml) heavy cream (double cream)

• 1 cup sweetcorn kernels (fresh, frozen, or drained canned)

• Salt and freshly ground black pepper

• Fresh chives, finely chopped (for garnish)

• 1/2 lemon, juiced

Directions

• Sweat the Aromatics: Heat the butter and olive oil in a large heavy-based pot or Dutch oven over medium heat. Add the diced onion, celery, sliced leeks, and the bay leaf. Sauté gently for 5 to 7 minutes until the vegetables are soft and translucent but not browned.
• Add Potatoes and Flour: Add the diced potatoes to the pot. If you prefer a thicker chowder, sprinkle the flour over the vegetables and stir well, cooking for 1 minute to cook out the raw flour taste.
• Simmer the Base: Slowly pour in the fish stock (or chicken stock) and the milk while stirring. Bring the liquid to a gentle simmer. Cook for 10 to 12 minutes, or until the potatoes are tender when pierced with a knife. Tip: Do not boil rapidly, or the milk may separate. Keep it at a gentle bubble.
• Thicken Naturally (Optional): For a creamier texture without flour, take a ladle or potato masher and lightly crush some of the cooked potatoes against the side of the pot. This releases starch into the broth.
• Poach the Fish: Add the smoked haddock chunks and the sweetcorn to the pot. Simmer gently for 3 to 4 minutes. The fish is done when it turns opaque and flakes easily.
• Add Cream: Stir in the heavy cream and let it warm through for 1 minute. Do not let it boil vigorously once the cream is added.
• Season and Finish: Remove the pot from the heat. Discard the bay leaf. Season with black pepper. Be very careful with salt, as smoked fish and stock are already salty. Taste first! Squeeze in the fresh lemon juice to lift the flavors.
• Serve: Ladle into warm bowls and garnish generously with chopped fresh chives

Notes

• The Smoked Fish: Try to find “naturally smoked” haddock (which is an off-white/pale yellow color) rather than the bright yellow dyed haddock. The flavor is cleaner and superior. If you cannot find smoked fish, use fresh cod and add chopped bacon in step 1 for that smoky element.
  Waxy vs. Floury Potatoes: Use a waxy potato (like Yukon Gold or Red) if you want the cubes to hold their shape. Use a floury potato (like Russet) if you want them to break down and thicken the soup naturally. Ramsay typically prefers distinct cubes of potato.
  Don’t Overstir: Once the fish is added, be gentle. If you stir too vigorously, the delicate fish chunks will disintegrate into mush.
  The Lemon is Key: Do not skip the lemon juice at the end. It is the secret ingredient that stops the chowder from feeling too heavy or greasy.