Recipe: Haddock Chowder


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! 🙂 

Haddock Chowder

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

Feel free to modify the recipe to suit your own tastes by adding celery, different types of fish or seafood, etc.
  • 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
  1. Place haddock, water and salt in stockpot.
  2. 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.)
  3. Remove haddock from the pot and set aside to cool.
  4. Skim any excess foam off of the fish stock.
  5. Add potatoes, onion, and pepper; cover and bring to a boil.
  6. Reduce heat and simmer until tender.
  7. Break up haddock and return to stockpot.
  8. Add half and half and butter. Heat through, but do not boil.


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