Down East Haddock Chowder
Experience the comforting embrace of classic New England flavors with this Down East Haddock Chowder. Brimming with tender chunks of fresh haddock, creamy russet potatoes, and aromatic hints of onion, celery, and bay leaf, this seafood chowder is the ultimate bowl of warmth. Enriched with whole milk and a splash of heavy cream, it achieves the perfect velvety texture, while a sprinkle of fresh parsley provides a bright finishing touch. Easily prepared in under an hour, this hearty chowder captures the essence of coastal Maine, making it an ideal choice for cozy family dinners or gatherings. Serve it with crusty bread or oyster crackers for an authentic, soul-satisfying experience. Perfect for seafood lovers searching for a traditional haddock chowder recipe!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 pounds Fresh haddock fillets
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 large Yellow onion
- 2 Celery stalks
- 4 cups Water
- 3 cups Whole milk
- 0.5 cups Heavy cream
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Peel and dice the potatoes into small cubes (approximately 1/2 inch). Set aside.
Dice the onion and celery into small pieces.
Heat a large, heavy-bottomed pot over medium heat and add the butter. Once melted, sauté the onion and celery until softened and translucent, about 5-7 minutes.
Add the diced potatoes, water, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, check the haddock fillets for bones and cut them into large chunks (about 2-inch pieces).
Once the potatoes are tender, lay the haddock pieces on top of the potato mixture in the pot. Cover and continue to simmer gently for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Reduce the heat to low and stir in the whole milk and heavy cream. Gently stir to avoid breaking the fish into smaller pieces.
Season the chowder with salt and black pepper to taste. Add the chopped parsley and stir gently.
Remove from heat and let the chowder sit for 5 minutes to allow the flavors to meld together.
Ladle the chowder into bowls and serve warm with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 201 mg | 15% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
