Arbroath Smokie, Smoked Ham, Swede and Saffron Chowder

Arbroath Smokie, Smoked Ham, Swede and Saffron Chowder
Fishboxer Gillian Fleming from Penicuik

A chunky, creamy soup using fine Arbroath smokies, shredded smoked ham hock and potatoes - the very definition of a hearty meal


  • 2 X Arbroath smokies
  • 1 onion
  • 1 leek
  • 1 swede
  • 500g potatoes 
  • 50g butter
  • 500ml fish stock
  • 500ml milk
  • 150ml cream
  • 1tsp saffron
  • 2tsp parsley
  • 100g shredded smoked ham hock
  • salt and pepper to taste


  1. Begin by dicing the onion, swede and potatoes into roughly 1.5cm cubes.
  2. Slice the leek.
  3. Melt the butter in a large pan, on a medium to high heat.
  4. Soften the onions and leek by cooking for roughly 2 minutes.
  5. Add the swede and potatoes then cook for a further 2-3 minutes.
  6. Add the fish stock and milk. 
  7. Cook until the vegetables are nearly soft.
  8. Add the Arbroath smokies. 
  9. Cook until the vegetables are fully softened and the soup has reduced.
  10. Add the cream.
  11. Season to taste.
  12. Add the saffron.
  13. Cook for a further 5 minutes on a low heat to allow saffron to infuse.
  14. Serve the chowder in bowls.
  15. Top with the shredded smoked ham hock.
  16. Garnish with parsley and enjoy.