Teresa's Recipes
Haddock Chowder
Experience the warmth of New England with this hearty Haddock Chowder, brimming with fresh haddock fillets, tender potatoes, and a rich, creamy broth. This comforting dish is perfect for chilly days, bringing a taste of the sea right to your table. With its origins rooted in coastal fishing communities, chowder has been a beloved staple for centuries, often made with whatever seafood was locally available. Each spoonful is a delightful blend of flavors, enhanced by the aromatic garlic and onion, making it a satisfying meal for family gatherings or cozy evenings at home.
Ingredients
- 2 tablespoons Butter
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 2 cups, diced (about 2 medium potatoes) Potatoes
- 4 cups Chicken broth
- 1 pound, cut into bite-sized pieces Fresh haddock fillets
- 1 cup Heavy cream
- to taste Salt
- to taste Pepper
- for garnish, chopped Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and soft, about 5 minutes.
- Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes.
- Gently add the haddock pieces to the pot and cook until the fish is opaque and flakes easily with a fork, about 10 minutes.
- Pour in the heavy cream, stirring gently to combine. Season with salt and pepper to taste. Allow the chowder to cook for an additional 5 minutes until heated through.
- Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.
Tips
- For a richer flavor, try using homemade fish stock instead of chicken broth.
- Feel free to add other vegetables like corn or celery for additional texture and flavor.
- If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the cream.