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

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“Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal.” —Eleanor Atteridg, Rolesville, North Carolina
Recommended: Our Best Bacon Recipes
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.

Ingredients

  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 1 bay leaf
  • 2 whole cloves
  • 1 medium potato, peeled and cubed
  • 2 cups water
  • 1/4 cup white wine or chicken broth
  • 1 pound haddock fillets, cut into chunks
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh parsley

Directions

In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender.
Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork.
Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley. Yield: 5 servings.
Originally published as Haddock Chowder in Country Woman February/March 2009, p22

Nutritional Facts

1 cup: 475 calories, 27g fat (11g saturated fat), 129mg cholesterol, 1394mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 1 bay leaf
  • 2 whole cloves
  • 1 medium potato, peeled and cubed
  • 2 cups water
  • 1/4 cup white wine or chicken broth
  • 1 pound haddock fillets, cut into chunks
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh parsley
  1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender.
  2. Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  3. Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork.
  4. Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley. Yield: 5 servings.
Originally published as Haddock Chowder in Country Woman February/March 2009, p22

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meljean19 User ID: 3566651 174104
Reviewed Mar. 30, 2009

"I just made this tonight and it was a hit with the whole family. Very easy to make and so much flavor! Will definately make again."

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