Publisher Photo
Publisher Photo
We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 4 strips bacon, diced
  • 3 tablespoons sliced green onions
  • 2 celery ribs, chopped
  • 2 cups cubed peeled potatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon dill weed
  • 1 teaspoon celery seed, crushed
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups milk, divided
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups cubed cooked haddock
  • 1 cup heavy whipping cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (6-1/2 ounces) minced clams

Directions

In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside.
In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk.
Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon. Yield: 8 servings.
Originally published as Haddock Clam Chowder in Quick Cooking March/April 2002, p43

Nutritional Facts

1 cup: 883 calories, 86g fat (52g saturated fat), 266mg cholesterol, 1526mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 16g protein.

  • 4 strips bacon, diced
  • 3 tablespoons sliced green onions
  • 2 celery ribs, chopped
  • 2 cups cubed peeled potatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon dill weed
  • 1 teaspoon celery seed, crushed
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups milk, divided
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups cubed cooked haddock
  • 1 cup heavy whipping cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (6-1/2 ounces) minced clams
  1. In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside.
  2. In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk.
  3. Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon. Yield: 8 servings.
Originally published as Haddock Clam Chowder in Quick Cooking March/April 2002, p43

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