- 1 tablespoon olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 1 1/2 teaspoons chopped fresh thyme
- 3 1/4 cups fish stock
- 14 ounces smoked haddock
- 2 large potatoes, quartered
- 1/3 cup light cream
- salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
- Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
- Season chowder with salt and pepper. Garnish with parsley.