Jennifer Chaney's Cullen Skink Chowder

A delicious Scottish smoked fish chowder that takes less than 30 mins to make

Words by Jennifer Chaney · Photography by Jennifer Chaney

A proper Scottish classic that’s rich, smoky and unbelievably comforting. This easy Cullen Skink is packed with tender smoked haddock, buttery new potatoes, sweet leeks and crispy bacon, all simmered in a creamy broth that comes together in just 30 minutes! Finished with fresh parsley and served alongside buttery toasted sourdough and a squeeze of lemon, it’s the ultimate bowl of comfort.

Recipe

Serves: 2–3

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

• 1 small bag new potatoes, washed and quartered (skins left on)

• 2 whole leeks, washed and thinly sliced

• 50g salted butter

• 4 cloves garlic, minced

• Salt and black pepper

• 1 pint whole milk

• 150ml double cream

• 300ml fish stock (chicken or vegetable stock also works well)

• 3 bay leaves

• 1 bunch fresh thyme, tied together

• 2 smoked haddock fillets (around 300–350g), diced into large chunks

• 150g cooked bacon lardons

• Handful fresh parsley, finely chopped

To serve

• Thick slices of sourdough

• Butter for frying

• Lemon wedges

Method

1. Melt the butter in a large saucepan over a medium heat. 

2. Add the sliced leeks and cook for 5–6 minutes until soft and sweet. 

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the quartered new potatoes, then pour in the milk and fish stock. Add the bay leaves and tied bunch of thyme, ensuring the potatoes are mostly submerged. Season generously with salt and black pepper.

5. Bring to a gentle simmer and cook for around 15–20 minutes, or until the potatoes are tender.

6. Stir in the double cream and cooked bacon lardons before gently adding the diced smoked haddock. 

7. Simmer for a further 5–6 minutes until the fish is cooked through and flakes easily. Avoid boiling once the fish has been added.

8. Remove the bay leaves and thyme bundle, then stir through the chopped fresh parsley. Taste and adjust the seasoning if needed.

9. Meanwhile, butter both sides of the sourdough slices and toast them in a frying pan until deeply golden and crisp.

10. Ladle the Cullen Skink into bowls and serve with buttery toasted sourdough and a wedge of lemon for squeezing over just before eating.

Jennifer stayed at Berwyn in Llangollen, Wales. For more recipes follow Jennifer on Instagram or Substack.