1/2 Photos of Down East Haddock Chowder
Strawberry Girl's Note:
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
My Private Note
Units: US | Metric
- 1Place fish, water and salt in large saucepan.
- 2Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- 3Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- 4Reserve until rest of soup is ready.
- 5Skim any foam off fish stock.
- 6Add potatoes, onion, celery and pepper; cover and bring to boil.
- 7Reduce heat and simmer until tender.
- 8Return fish to pan.
- 9Pour in milk and heat through without boiling.
- 10Taste and adjust seasoning.
- 11Swirl in butter.
- 12Transfer to heated tureen or soup bowls and serve immediately.
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Nutritional Facts for Down East Haddock Chowder
Serving Size: 1 (398 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 187.2
- Calories from Fat 52
- Total Fat 5.7 g
- Saturated Fat 3.4 g
- Cholesterol 56.8 mg
- Sodium 626.5 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 2.3 g
- Sugars 2.0 g
- Protein 15.6 g