Tasty Haddock Chowder
Dive into a comforting bowl of Tasty Haddock Chowder, a creamy and hearty seafood soup that’s perfect for chilly days or anytime you crave something warm and satisfying. This chowder combines tender chunks of haddock with a medley of aromatic vegetables, including onion, celery, carrots, and potatoes, all simmered in a luscious broth of fish stock, whole milk, and heavy cream. Infused with fresh thyme and a hint of garlic, this dish delivers layers of flavor in every spoonful. Finished with a sprinkle of fresh parsley and served alongside crusty bread, this easy-to-make chowder is both rustic and refined. Ready in under an hour, it’s a weeknight dinner hero or a crowd-pleasing starter packed with classic New England flavors.
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Recipe Information
Ingredients
- 500 grams haddock fillets
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 2 stalks, finely chopped celery stalks
- 2 medium, peeled and diced carrots
- 3 medium, peeled and cubed russet potatoes
- 2 cloves, minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups fish stock or chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped for garnish fresh parsley
- 4 slices (optional, for serving) crusty bread
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the finely chopped onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for about 1–2 minutes to eliminate the raw flour taste.
Gradually add the fish stock (or chicken stock) while stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Add the cubed potatoes, bay leaf, and thyme to the pot. Reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the potatoes are tender.
Cut the haddock into bite-sized pieces and add them to the pot along with the salt and black pepper. Simmer for 5–7 minutes until the fish is opaque and flakes easily.
Stir in the whole milk and heavy cream. Heat gently for 5 minutes, being careful not to let it boil, to avoid curdling.
Remove the bay leaf, taste, and adjust seasoning with additional salt or pepper as needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve with slices of crusty bread if desired.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 6281 mg | 273% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 53.1 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 30.4 mcg | 152% | |
| Calcium | 1188 mg | 91% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7414 mg | 158% | |
*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.
