Creamy Haddock Chowder Recipe

Haddock Chowder, or any kind of chowder in my opinion, is such a hearty soup that it makes a fabulous meal! It is great for a pot luck, as an appetizer, a lunch, or supper. It’s also great for basically any occasion; large, small, upscale or everyday!

It’s quite easy to make and you can easily vary the ingredients to suit a persons dietary requirements. Go ahead and give it a try!

Directions:

Yield: 4-6 servings

1. If you are using potatoes in your chowder, peel, cube and cook them until just tender, approximately 15 minutes. Set aside.
2. Melt the butter in a large saucepan or dutch oven over medium heat. Add the onion and lightly saute in the butter until the onion is translucent. Make sure to continue stirring. You don’t want to brown the onions.
3. Lay the fish fillets on top of the onions. Turn the heat down to low. Cover the dutch oven and let the haddock sweat for 3-5 minutes.
4. Add the parsley, tarragon, salt and pepper. You can use white pepper in your chowder instead of black. This will make for a better presentation when the chowder is finished.
5. Add only enough water or stock to barely cover the fish.
6. Add the potatoes, cover and allow the chowder to heat through. This will take approximately 5 minutes.
7. Warm the cream and add to the chowder. Stir gently to combine, being careful not to break up the fish.

This recipe is easy to scale. The amount above will make enough for about 4-6 servings, but if you are making it for a large function, just add more ingredients in proportion. Enjoy!