Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Using a large pan saute the onions and shallots in butter.
  2. Add the potatoes and carrotes to onion mixture.
  3. Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
  4. *DONOT OVERCOOK THE FISH.
  5. Add the fish to the vegetable mixture and cook for 5 minutes.
  6. Remove the fish and shred.
  7. Return the shredded fish to the onion and potatoe mixture.
  8. Add the half and half cream and frozen peas to the vegetable and fish mixture.
  9. Season with salt, pepper and thyme.
  10. Heat gently on low for 20 minutes not allowing chowder to boil.
  11. Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
  12. Serve with warm crusty bread and enjoy.

Reviews

(7)
Most Helpful

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.

Diana A. March 25, 2009

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!

ImACookingDiva January 04, 2009

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.

Dr. Jenny July 01, 2008

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