Haddock Chowder

Name: Haddock Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 4 slices thick-cut bacon, chopped; 2 tbsp butter; 1 medium onion, diced; 2 celery ribs, diced; 1 1/2 lb Yukon Gold potatoes, peeled and cut in 1/2-inch cubes; 3 cups seafood stock (or 2 cups clam juice + 1 cup water); 1 bay leaf; 1/2 tsp dried thyme; 1 1/2 lb haddock fillets, cut in large chunks; 2 cups whole milk; 1 cup heavy cream; Salt and black pepper; Chopped chives, for serving

A classic New England fish chowder — bacon, potatoes, flaky haddock, and a creamy (not gluey) broth.

Prep: 20 min
Cook: 35 min
Total: 55 min
Serves: 6

Directions

Cook the bacon in a heavy pot over medium heat until crisp. Remove with a slotted spoon, leaving the fat.
Add the butter, onion, and celery. Cook 6–8 minutes until soft but not browned.
Add the potatoes, stock, bay leaf, and thyme. Bring to a boil, then simmer 12–15 minutes until the potatoes are just tender.
Lay the haddock on top, cover, and simmer gently 5–7 minutes until it flakes. Stir carefully so the fish stays in chunks.
Pour in the milk and cream and heat through — don’t let it boil or it may curdle. Season well with salt and pepper.
Remove the bay leaf. For best flavor, cool and refrigerate overnight, then reheat gently.
Serve topped with the bacon and chives, with oyster crackers on the side.

Notes

Chowder is always better the next day. This sample has no photo, so you can see what a recipe looks like without one.

Ingredients

Directions

Notes

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