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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
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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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