
I know what you’re thinking – that is an unappetizing name for a soup! But there’s a reason behind it.
Back in 2016, when my friend Sharon and I traveled to Scotland, we became acquainted with Scotland’s version of chowder, thanks to some friendly people in a café in Gardenstown. The soup is called Cullen Skink and they said the best place to find it was Delgatie Castle, which was not too far away.
We took them up on the advice and ate lunch at the café in the basement and then toured the pinkish castle. We tried the soup, which is made with smoked haddock, potatoes, and onions – thus, a very white dish. It was served with homemade white bread slathered with butter. More whiteness!
The soup was very creamy and good. I am a chowderholic, so I loved it. The café is also known for its scones, which were lovely. The soup was invented in the Scottish town of Cullen. It was created from deprivation and want. The skink part of the name is usually reserved for soups in Scotland with ingredients like a shank of beef or ham. Having none of these on hand, smoked fish was used instead, but the name of “skink” stuck to it.
Cullen Skink has been described by The Guardian newspaper as “smokier and more assertive than American chowder, heartier than classical French bisque.” I agree.
The Scottish are proud of their skink, holding an annual Cullen Skink World Championships competition. The most recent event was just a couple of weeks ago in a hotel in Aberlour.

During our trip, Sharon found a recipe in a travel guide and took a photo of it. I recently came across the image and decided to follow up on my long-ago plans to make the soup at home. The only problem is that smoked haddock is impossible to find in my neck of the woods. So, true to the original nature of Cullen Skink, I had to make do with what was at hand, and that was a Lake Superior smoked whitefish.
To make the soup even more white, I substituted white pepper for black pepper. For the milk, I used Carnation brand evaporated milk because it was on sale. But I had forgotten I can’t have it due to my intolerance to corn and any ingredients derived from corn. Carnation contains dextrose, which is derived from corn.
I had migraines for two days as I ate the soup and its leftovers, until I figured out the culprit. So, if you have a corn intolerance, keep that in mind! The generic brand of evaporated milk at my store is free of dextrose, so I will use that next time.
If you want to introduce a bit of color into the soup, I suggest using B-sized (new) red potatoes and not peeling them. The parsley also adds color.
I forgot to soak the smoked fish overnight in the milk beforehand, but it still came out tasting great! If you love chowder but are looking for something different, this is the soup for you.
Here’s my version, which I have named Lake Superior Skink to honor the fish from Lake Superior that I used. If you use a local fish species, feel free to call this recipe your own geographic version of skink. For instance, a version containing catfish could be called Mississippi River Skink. Yet another appetizing name!
For a another version of chowder, see my steelhead and clam chowder recipe.
Lake Superior Skink
(Inspired by Scottish Cullen Skink Soup)
Serves 4, wheat- and corn-free, gluten-free
2 Tablespoons butter
1 onion, diced
2 pints evaporated milk (approx. 3 cans) or whole milk
1-1/2 lbs potatoes, peeled and diced
1 lb smoked Lake Superior whitefish or lake trout
2 teaspoons dried parsley
sea salt and white pepper, to taste
lite sour cream
Soak fish in milk overnight to infuse extra smoky flavor into the broth.
Melt butter in a pan, add the onion and cook gently for 7-8 minutes until it is soft but not browned. Pour in the milk and bring to a simmer. Poach the smoked fish for 3-4 minutes until it is cooked and will flake easily.
Carefully lift the fish out onto a plate and leave it to cool slightly. Add the diced potatoes and simmer for about 20 minutes until soft. Blend some of the potatoes with a stick blender to thicken the soup a little. If you have a regular blender, put about a quarter of the soup into it, blend, then return to the pan.
When the fish is cool enough to handle, break it into flakes, discarding the skin and bones. Return the fish to the pan and stir in the parsley and spices. When serving, add sour cream as desired.










































