Haddock Fish Chowder

Haddock Fish Chowder is the creamy, dreamy chowder recipes that will have your whole family coming back for seconds and even thirds. Serve this recipe with a loaf of your favorite crusty bread and a lightly dressed side salad for a complete meal that you can serve on any busy weeknight, relaxing date night, or even make this recipe the star of your next dinner party!

Photo by Lee C.
Adapted from newengland.com
None

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

Adapted from newengland.com

Ingredients

  • 4

    tablespoons unsalted butter

  • 1

    medium-size onion, cut into 1/4-inch cubes

  • 4

    cups water

  • 2

    medium-size russet potatoes, peeled and cut into 1/4-inch cubes

  • 2.5 to 3

    pounds skinned fresh haddock, cut into 1 1/2-inch chunks

  • 2

    cups heavy cream

  • 2

    teaspoons Kosher salt

  • 1/4

    teaspoon white pepper

  • 1/4

    teaspoon dried dill

Directions

In a 5 to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside. Pour the water into a 3 to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside. Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir. Slowly add the potato-fish broth and the heavy cream to the onion-fish-potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.

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