Down East Haddock Chowder
photo by Baby Kato
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 453.59 g haddock fillets or 453.59 g white fish fillet (firm)
- 946.36 ml water
- 4.92 ml salt
- 709.77 ml potatoes, Cubed, peeled
- 236.59 ml onion, Finely chopped
- 236.59 ml celery, Chopped
- 0.25 ml pepper, Freshly ground
- 236.59 236.59 ml light cream or 236.59 ml evaporated milk
- 29.58 ml butter
directions
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
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Reviews
-
This sounds very similar to the fish chowder our family has always made - one of my favorites. A great variation we have done is to use smoked haddock in place of the regular haddock - adds a different layer of flavour. We always add the fish in at the end (chopped in chunks and raw) and let it cook until opaque before adding the milk. Also if you try the smoked fish don't add as much salt initially since it will add some saltiness, adjust salt to taste at the end.
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