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Haddock Chowder

 Haddock Chowder
“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
5 ServingsPrep: 30 min. Cook: 35 min.


  • 1/2 pound 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


  • 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

2 of 2

Haddock Chowder (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 475 calories, 27 g fat (11 g saturated fat), 129 mg cholesterol, 1,394 mg sodium, 15 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.