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Haddock Chowder Recipe

Haddock chowder is a delicious and comforting dish that brings together tender, flaky haddock and hearty vegetables in a rich, creamy broth.

This classic New England recipe is perfect for enjoying on chilly evenings as you take pleasure in the warmth and satisfying flavors it provides.

With various recipes available, you’ll find that haddock chowder can be easily tailored to suit your taste buds.

Whether you prefer a more traditional approach with simple ingredients or a vibrant twist with aromatic herbs and spices, this dish has plenty to offer.

As you embark on your culinary journey to create a mouthwatering bowl of haddock chowder, remember that the key lies in the balance of flavors and textures.

From choosing a high-quality, lean white fish like haddock to properly layering the ingredients, you’ll soon master the art of making this dish that will surely become a favorite in your home.

How to Make Haddock Chowder

Ingredients List

To prepare Haddock Chowder, gather the following ingredients:

  • 1 pound fresh haddock fillets, cut into 1 1/2-inch chunks
  • 2 medium carrots, sliced
  • 2 cups gold potatoes, peeled and cut into 1/4-inch cubes
  • 1 large yellow onion, chopped
  • 4 tablespoons unsalted butter
  • 1/2 pound bacon slices, diced
  • 1/4 cup all-purpose flour
  • 2 cups water
  • 1 cup chicken broth or clam juice
  • 1 cup corn
  • 2 cups heavy cream
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • A pinch of kosher salt

Step-by-step Process

Step 1:

Mix 4 tablespoons of butter in a large pot over medium heat.

Add the chopped yellow onion and sauté until tender, about 5-7 minutes.

Step 2:

In a separate pan, cook the diced bacon over medium heat until crisp.

Remove the bacon with a slotted spoon and set it on a paper towel-lined plate to drain any excess grease.

Step 3:

Add the bacon, sliced carrots, and 1/4-inch gold potato cubes to the pot with the onion and butter.

Sauté for about 5 minutes, stirring occasionally to make sure everything is evenly cooked.

Step 4:

Sprinkle the vegetables with 1/4 cup of all-purpose flour, stirring continuously to avoid any lumps.

Cook the flour for 1-2 minutes to ensure it loses its raw taste.

Step 5:

Slowly pour in 2 cups of water and 1 cup of chicken broth or clam juice, and add the fresh haddock fillets to the pot.

Lower the heat and let it simmer for about 10 minutes until the fish starts to flake and the potatoes are tender.

Step 6:

Add 1 cup of corn, 1/2 teaspoon dill weed, 1/4 teaspoon white and black pepper, 1/2 teaspoon salt, and a pinch of kosher salt.

Stir well and let the chowder simmer for another 5 minutes over medium-low heat, allowing the flavors to meld together.

Step 7:

Finally, pour in the 2 cups of heavy cream, stirring gently to maintain the delicate fish pieces.

Heat the chowder through without boiling it.

Taste and adjust the seasoning if needed.

Serve your flavorful and hearty haddock chowder warm, ideally with a side of crusty bread or oyster crackers, to fully enjoy this delicious seafood dish.

Side Dishes for Haddock Chowder

Here are a few side dishes that complement this recipe.

Crusty Bread:

One of the simplest and most satisfying side dishes to serve with Haddock Chowder is a loaf of warm, crispy, crusty bread.

You can break the bread into pieces and dunk it into the chowder to soak up the rich, creamy broth.

This side dish is delicious and adds a nice contrasting texture to the smooth chowder.

To make the bread even more flavorful, you can serve it with a side of whipped garlic butter or a flavored oil for dipping.

Green Onion:

Green onions, also known as scallions, make an excellent topping or garnish for Haddock Chowder.

They add a fresh, mild onion flavor that complements the seafood without overpowering it.

Simply chop the green onions and sprinkle them on top of the chowder before serving.

Not only do they enhance the flavor of the dish, but they also add a pop of color that makes the presentation more appealing.

You can even mix them with freshly chopped parsley for an herbal twist.

Ingredients Substitutes

When making a haddock chowder recipe, you may encounter situations where you must substitute a particular ingredient.

Here are some suitable alternatives for white fish fillets and other ingredients in the recipe:

Halibut

If you cannot find haddock or want to try something different, halibut is an excellent alternative.

This large flatfish is a cold-water dweller and is one of the most popular whitefish globally.

With its firm texture, you can easily use halibut in your chowder recipe without compromising on taste or consistency.

Chicken Broth

Chicken broth can be a substitute if you prefer not to use white wine.

It will still provide a depth of flavor to your chowder without the alcohol content.

However, if you can’t use chicken broth either, vegetable broth can be another good alternative.

Remember to have a taste test while cooking to ensure the flavors of your chowder are well-balanced and enjoyable.

These ingredient substitutes allow you to tailor your haddock chowder recipe to your preferences and dietary needs.

How to Store Haddock Chowder

Haddock chowder is a delicious and hearty meal that can be enjoyed year-round.

Proper storage is essential to ensure that your chowder stays fresh and retains its wonderful flavors.

Here are some methods to effectively safeguard your chowder in the best possible way.

In the Refrigerator

To store haddock chowder in the refrigerator, first, allow it to cool to room temperature.

Then, transfer the chowder to an airtight container, making sure the lid is securely fastened.

Your chowder will stay fresh for up to 3-4 days when stored in the refrigerator at a consistent temperature of 40°F (4°C) or lower.

Remember to always reheat the chowder to a safe temperature (165°F or 74°C) before consuming it.

In the Freezer

For longer storage, consider freezing your haddock chowder.

Cool the chowder to room temperature and transfer it to a freezer-safe container or heavy-duty freezer bag.

Be sure to leave a bit of headspace in the container to accommodate expansion during freezing.

Properly stored chowder can last for up to 2-3 months in the freezer.

To defrost, transfer the chowder to the refrigerator and allow it to thaw overnight.

Reheat thoroughly before consuming.

Reheating Haddock Chowder

When reheating your haddock chowder, it’s important to ensure even and thorough heating.

The best method is to reheat the chowder on the stovetop over medium-low heat, stirring occasionally to prevent sticking or scorching.

Using a microwave also works, but be sure to cover the container and stir the chowder at regular intervals for even heating.

Always make sure the chowder reaches a temperature of 165°F (74°C) before consuming.

By using these storage and reheating tips, you can keep your haddock chowder fresh and flavorful and enjoy this comforting dish anytime.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Haddock Chowder:

Overcooking the fish

Overcooking the haddock can make it dry and tasteless.

To avoid this, cook the fish until it flakes apart easily with a fork, usually around 8-10 minutes.

Boiling the milk or cream

When adding milk or half-and-half cream to your chowder, be sure not to boil it, as this may cause it to curdle and negatively affect the texture.

Instead, let it heat through without boiling.

Using too much flour

While some chowders are thickened with flour, Maine-style haddock chowders tend to have a thinner, more broth-like consistency.

If you decide to thicken your chowder, use a small amount of flour and avoid making it too gloopy.

Not seasoning properly

Remember to season your chowder with salt, pepper, and any preferred spices you like, such as Old Bay.

Taste, adjust the seasoning, and remember that the flavors will continue to develop as the chowder sits.

haddock chowder recipe

Haddock Chowder Recipe

This classic New England recipe is perfect for enjoying on chilly evenings as you take pleasure in the warmth and satisfying flavors it provides.
With various recipes available, you'll find that haddock chowder can be easily tailored to suit your taste buds.
5 from 1 vote
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 5
Equipment
  • 1 large pot
  • 1 pan
  • 1 Slotted spoon
  • 1 paper towel-lined plate
Ingredients
  
  • 1 pound fresh haddock fillets cut into 1 1/2-inch chunks
  • 2 medium carrots sliced
  • 2 cups gold potatoes peeled and cut into 1/4-inch cubes
  • 1 large yellow onion chopped
  • 4 tablespoons unsalted butter
  • 1/2 pound bacon slices diced
  • 1/4 cup all-purpose flour
  • 2 cups water
  • 1 cup chicken broth or clam juice
  • 1 cup corn
  • 2 cups heavy cream
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • A pinch of kosher salt
Instructions
 
  • Mix 4 tablespoons of butter in a large pot over medium heat.
    Add the chopped yellow onion and sauté until tender, about 5-7 minutes.
  • In a separate pan, cook the diced bacon over medium heat until crisp.
    Remove the bacon with a slotted spoon and set it on a paper towel-lined plate to drain any excess grease.
  • Add the bacon, sliced carrots, and 1/4-inch gold potato cubes to the pot with the onion and butter.
    Sauté for about 5 minutes, stirring occasionally to make sure everything is evenly cooked.
  • Sprinkle the vegetables with 1/4 cup of all-purpose flour, stirring continuously to avoid any lumps.
    Cook the flour for 1-2 minutes to ensure it loses its raw taste.
  • Slowly pour in 2 cups of water and 1 cup of chicken broth or clam juice, and add the fresh haddock fillets to the pot.
    Lower the heat and let it simmer for about 10 minutes until the fish starts to flake and the potatoes are tender.
  • Add 1 cup of corn, 1/2 teaspoon dill weed, 1/4 teaspoon white and black pepper, 1/2 teaspoon salt, and a pinch of kosher salt.
    Stir well and let the chowder simmer for another 5 minutes over medium-low heat, allowing the flavors to meld together.
  • Finally, pour in the 2 cups of heavy cream, stirring gently to maintain the delicate fish pieces.
    Heat the chowder through without boiling it.
    Taste and adjust the seasoning if needed.
    Serve your flavorful and hearty haddock chowder warm, ideally with a side of crusty bread or oyster crackers, to fully enjoy this delicious seafood dish.

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