Servings: 2 · Prep Time: 5 mins · Cooking Time: 22 mins
Total Time: 27 mins

Dinner | Lunch

This smoked haddock chowder has a rich and creamy broth packed with tender leeks and topped with crispy bacon crumbles. This makes for a warming lunch or dinner option served, perfect served with keto flatbreads.


  • bacon (2 rashers)
  • olive oil (2 tbsp)
  • vegetable stock (2 cups)
  • smoked haddock fillets (2 small roughly diced)
  • cream cheese (1 1/2 tbsp)
  • leek (1 large sliced)
  • lemon zest (1 tsp)
  • celery (1 large stick diced)
  • garlic (1 clove minced)
  • white onion (1/4 medium diced)
  • double cream (1/4 cup)
  • fresh chives (1/2 tbsp finely chopped)
  • sea salt and freshly ground black pepper (pinch)


Heat a tablespoon of olive oil in a frying pan over a medium/high heat. Add the bacon and cook until really crisp and golden. Remove from the pan and set aside.

Heat the remaining olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion, celery and garlic and sweat gently until tender.

Add the cream cheese and lemon zest. Stir well until the cheese has melted.

Add the stock to the pan and stir well to combine. Increase the heat and bring to a gentle boil. Reduce to a simmer for a few minutes to thicken and reduce a little.

Add the sliced leeks and stir well to combine. Simmer for a minute or two until just tender.

Add the diced fish, season to taste and continue to simmer for a further few minutes until cooked through.

Add the cream and stir through.

Crumble over the crispy bacon and scatter with the fresh chives to serve.


Smoked Haddock Low Carb Chowder 1.CR2
Smoked Haddock Low Carb Chowder 2.CR2
Smoked Haddock Low Carb Chowder 3.CR2