Haddock and Potato Chowder Recipe
Haddock and Potato Chowder Recipe photo by Taste of Home

Haddock and Potato Chowder Recipe

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A recipe book was included when we purchased a set of pots and pans about 30 years ago. Living in New England, we love fish in any dish and this is something we especially enjoy when there’s a chill in the air.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 bacon strip, diced
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 2/3 cup condensed cream of potato soup, undiluted
  • 1/2 cup water
  • 1/8 teaspoon pepper
  • Dash salt
  • 1/2 pound haddock fillets, cut into 1-inch pieces
  • 1/2 cup milk
  • 1-1/2 teaspoons butter
  • Oyster crackers, optional

Nutritional Facts

1-1/4 cups (calculated without oyster crackers) equals 285 calories, 13 g fat (6 g saturated fat), 93 mg cholesterol, 883 mg sodium, 14 g carbohydrate, 1 g fiber, 26 g protein.


  1. In a small saucepan, saute the bacon, onion and celery until vegetables are tender. Add the soup, water, pepper and salt. Bring to a boil; reduce heat.
  2. Add haddock; cover and simmer for 8-12 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Serve with oyster crackers if desired. Yield: 2 servings.
Originally published as Fish Chowder in Reminisce Extra September 2008

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