Prep 20 mins
Cook 40 mins
Haddock is one of my favorite fish and this is my favorite chowder. This dish is wonderful served with a crusty white bread and sweet butter. If you don't drink, the chowder tastes great without the sherry...also. Please feel free to add additional spices/herbs or additional salt and pepper, if desired.
- 1 medium sweet onion, chopped
- 1 large shallot, chopped
- 3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
- 2 medium carrots, peeled, thinly sliced
- 1⁄8 cup peas (fresh or frozen)
- 2 tablespoons butter
- 1 1⁄2 lbs haddock
- 16 ounces half-and-half cream
- 1 teaspoon coarse sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 sprigs fresh thyme (optional)
- 1 ounce sherry wine, harvey bristol cream
- 2 tablespoons fresh parsley, chopped
- Using a large pan saute the onions and shallots in butter.
- Add the potatoes and carrotes to onion mixture.
- Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
- *DONOT OVERCOOK THE FISH.
- Add the fish to the vegetable mixture and cook for 5 minutes.
- Remove the fish and shred.
- Return the shredded fish to the onion and potatoe mixture.
- Add the half and half cream and frozen peas to the vegetable and fish mixture.
- Season with salt, pepper and thyme.
- Heat gently on low for 20 minutes not allowing chowder to boil.
- Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
- Serve with warm crusty bread and enjoy.
This is very good and held up surprisingly well as leftovers. For a creamier texture, I pureed the vegetables a bit before adding the shredded fish.
We all agree this one is a new favorite. We love haddock and with the weather cold here, a chowder is always well received, but this one is REALLY good! We had it with some oyster crackers and a big dill pickle on the side!
Yummy chowder, Baby Kato!! I have to admit I wasn't in the mood for chowder tonight and was just trying to use up some haddock that I had on hand, until I tried this recipe. I was very, very pleasantly surprised. I ended up LOVING this chowder! The flavor of this chowder is fantastic and the prep is very easy. Modifications included using 2 shallots, 4 cloves of garlic (added when sauteeing the onions and shallots), heavy whipping cream (that's what I had on hand), triple the salt (based on other reviewers' comments), one extra sprig of thyme, dry sherry, and I added a little bit of shrimp since I only had one pound of haddock on hand. I am looking forward to having the leftovers for lunch tomorrow. I will DEFINITELY make this chowder again. Thanks for a great meal. Made for ZWT4.