Down East Haddock Chowder

Down East Haddock Chowder

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • About This Recipe

    “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 waitressmodestly 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.”

    Ingredients

  • 1lb haddock fillets or 1lbwhite fish fillet( firm)
  • 4cupswater
  • 1teaspoonsalt
  • 3cupspotatoes, Cubed, peeled
  • 1cuponion, Finely chopped
  • 1cupcelery, Chopped
  • 1pinchpepper, Freshly ground
  • 1cup milk or 1cup light cream or 1cupevaporated milk
  • 2tablespoonsbutter

    • Directions

  • Place fish, water and salt in large saucepan.
  • Bring to boil, reduce heat andsimmer gently, uncovered, for 8 to 10 minutes.
  • Fish is done when flesh isopaque. Remove immediately and when cool enough to handle, break intobite-size pieces.
  • Reserve until rest of soup is ready.
  • Skimany foam off fish stock.
  • Add potatoes, onion, celery and pepper; coverand 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 serveimmediately.

    • Reviews

  • “simple, yummy and filling! I used half and half for the milk and added some parsley but those were the only subs. So delicious!”

  • “Used half and half. Substituted carrots for celery (had eaten our celery day before on veggie platter). Made triple batch to share with neighbors and friends. Still delicious and I usually don’t cook!”

  • “Surprisingly GREAT-tasting for how easy it was.I did half skim milk and half ‘half-and-half’ and added a little fresh parsley and fresh basil.”

  • “I used half evaporated milk and half half and half.It was nice and creamy and the flavor was perfect all the way around!I served with oyster crackers and cornbread and we were all smiling and satisfied as we ate!”

  • “Just the recipe I was looking for!This reminds me of the great food I had in Maine — simply yummy!I added a bit more water and cream, because I like to have extra “broth” to eat with crackers, but that was my only change.I’ll be making this again.”

  • “Just the way a fish chowder should be made. Few ingredients…fish, potatoes, and milk. Simple and delicious.”

  • “we really liked this chowder.I used scrod in place of the haddock. A mild flavored filling chowder – easy to make – under an hour. Have already shared this recipe with friends.”

  • “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.”

  • “Quick and easy to make and its delicous!”

  • “never boil the fish or chop it, remove pan from heat, add the haddock filet to the hot broth at the end, cover for 7 minutes, and the fish will be done perfectly, breaking easily into pieces. I learned this from Chef Jasper White, as a Mainer, fish chowder is served monthly at my dinners.”

  • “Wow was this good.We really enjoyed this simple, quick and easy to make chowder.It tasted fantastic, just like the chowder my mil use to make. Perfectly cooked flaky fish, tender potatoes and a nice chowder base, dh was a very happy man tonight.Made this dish exactly as written, didn’t change a thing. Thank you so much for sharing Strawberry Girl, I will be making this again.”

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