Being from Maine originally, I grew up on haddock chowder. This chowder is the perfect comfort food on a cold, winter day. Feel free to modify the following recipe to suit your own tastes (add celery, other fish or seafood, etc.). Enjoy! 🙂
Serves: 6 servings
- 1½ lbs haddock fillets
- 4 cups water
- 1 teaspoon salt
- 3 cups russet potatoes, peeled and cut into bite-sized pieces
- 1 large onion, finely chopped
- ⅛ teaspoon pepper
- 1 cup half and half
- 2 Tablespoons butter
- Place haddock, water and salt in stockpot.
- Bring to a boil; reduce heat and simmer gently, uncovered for 8 to 10 minutes or until haddock is done. (It is done when it is opaque.)
- Remove haddock from the pot and set aside to cool.
- Skim any excess foam off of the fish stock.
- Add potatoes, onion, and pepper; cover and bring to a boil.
- Reduce heat and simmer until tender.
- Break up haddock and return to stockpot.
- Add half and half and butter. Heat through, but do not boil.