📝 About This Recipe
Hailing from the fishing village of Cullen in northeast Scotland, this legendary chowder is the ultimate comfort food for a misty coastal evening. By utilizing the Instant Pot, we infuse the creamy broth with the deep, campfire-smoke essence of haddock and the sweetness of leeks in a fraction of the traditional time. It is a thick, velvety masterpiece that balances salty sea notes with the earthy heartiness of potatoes.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (high quality, European-style preferred)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 1 medium Yellow Onion (finely diced)
- 1 piece Celery Stalk (finely minced)
The Body and Fish
- 1 pound Smoked Haddock Fillets (undyed is traditional; skin removed and cut into 1-inch chunks)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 2 cups Fish Stock or Clam Juice (low sodium)
- 2 pieces Bay Leaves (dried)
- 1 cup Whole Milk (room temperature)
- 1/2 cup Heavy Cream (for richness)
Seasoning and Garnish
- 1/4 cup Fresh Chives (finely chopped)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and set it to medium/normal. Add the butter and allow it to melt until foaming.
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2
Add the sliced leeks, diced onion, and celery to the pot. Sauté for 5-6 minutes until softened and translucent, but do not let them brown.
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3
Stir in the cubed Yukon Gold potatoes, ensuring they are well-coated in the buttery aromatics.
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4
Pour in the fish stock and add the bay leaves. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot to prevent a 'burn' notice.
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5
Place the smoked haddock chunks gently on top of the potatoes. Do not stir them in deeply; they will steam perfectly on top.
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6
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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7
Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 4 minutes.
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8
Once the cooking cycle is complete, perform a 'Quick Release' of the pressure by carefully moving the valve to the 'Venting' position.
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9
Open the lid and remove the bay leaves. Use a slotted spoon to remove about 1/3 of the potatoes and a few pieces of fish to a small bowl; set aside.
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10
Using a potato masher, gently crush the remaining potatoes directly in the pot. This releases starches to naturally thicken the chowder.
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11
Select the 'Sauté' function again on the 'Low' setting. Stir in the milk, heavy cream, and the reserved potatoes and fish.
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12
Warm the soup through for 2-3 minutes until steaming, but do not let it reach a vigorous boil as the cream may break.
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13
Stir in the lemon juice, black pepper, and nutmeg. Taste before adding salt; the smoked fish is often salty enough on its own.
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14
Turn off the Instant Pot and stir in half of the fresh chives and parsley.
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15
Ladle the thick chowder into warmed bowls and garnish with the remaining fresh herbs.
💡 Chef's Tips
Always use undyed smoked haddock if available; it has a more natural, subtle flavor and won't turn your soup yellow. Don't over-mash the potatoes; you want a mix of a creamy base and some whole chunks for texture. If the soup is too thick, splash in a little extra milk; if too thin, mash a few more potatoes. Be cautious with salt—smoked fish and fish stock are both naturally high in sodium, so season only at the very end. Use Yukon Gold potatoes because their high starch content and waxy texture provide the perfect consistency for Scottish chowder.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered crusty sourdough or traditional Scottish oatcakes. Pair with a glass of crisp, dry white wine like a Chablis or a lightly peated Islay Scotch whisky. A side of steamed kale or sautéed spinach adds a nice touch of color and bitterness to cut the richness. For a gourmet touch, garnish with a few drops of high-quality extra virgin olive oil or a dollop of crème fraîche.