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Soup

Haddock Chowder

A creamy New England-style fish chowder with bacon, potatoes, corn, and tender flaky fish, finished with heavy cream and parsley.

Yield6 main-dish servings
Prep10 mins
Cook20 mins
Total30 mins
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Haddock Chowder

Ingredients

  • 4 slices bacon
  • 1 medium onion (chopped)
  • 4 cups water (or fish or clam stock)
  • 1 pound red potatoes (about 3 medium, cut into ¼-inch cubes)
  • 1 pound skinless haddock or cod fillets (cut into ½-inch pieces)
  • 1 cup corn
  • 2 cups heavy cream
  • 1 tablespoon chopped parsley
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Butter
  • Green onions or chives, as a garnish (optional)

Method

  1. In a large saucepan over medium heat, cook the bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it has cooled. Set aside.
  2. Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes.
  3. Deglaze the pan by adding about ½ cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor-infused brown bits.
  4. Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.
  5. Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.
  6. Add the heavy cream, parsley, salt, and pepper, and cook while stirring until the chowder thickens. Reduce the heat to medium-low and simmer for 5 minutes longer.
  7. Serve warm in bowls topped with a pat of butter and the reserved bacon. Makes 6 main-dish servings, or 10 side-dish servings.

Recipe from growagoodlife.com