Haddock And Potato Chowder Recipes

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HADDOCK CHOWDER



Haddock Chowder image

"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

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

FISH AND CORN CHOWDER



Fish and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

Steps:

  • Heat the stock in small pot over medium heat.
  • In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
  • While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

HADDOCK AND POTATO CHOWDER



Haddock and Potato Chowder image

When we bought a set of pots and pans about 30 years ago, we found a recipe book containing this gem stashed in the box. Living in New England, we love fish in any dish, and we especially enjoy this chowder when there's a chill in the air. -Margaret Jean, Ayer, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

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

Steps:

  • 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. , 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.

Nutrition Facts : Calories 285 calories, Fat 13g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 883mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.

DOWN EAST HADDOCK CHOWDER



Down East Haddock Chowder image

Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Provided by Strawberry Girl

Categories     Chowders

Yield 6 serving(s)

Number Of Ingredients 9

1 lb haddock fillets or 1 lb white fish fillet (firm)
4 cups water
1 teaspoon salt
3 cups potatoes, Cubed, peeled
1 cup onion, Finely chopped
1 cup celery, Chopped
1 pinch pepper, Freshly ground
1 cup light cream or 1 cup evaporated milk
2 tablespoons butter

Steps:

  • Place fish, water and salt in large saucepan.
  • Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
  • Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
  • Reserve until rest of soup is ready.
  • Skim any foam off fish stock.
  • Add potatoes, onion, celery and pepper; cover and bring to boil.
  • Reduce heat and simmer until tender.
  • Return fish to pan.
  • Pour in milk and heat through without boiling.
  • Taste and adjust seasoning.
  • Swirl in butter.
  • Transfer to heated tureen or soup bowls and serve immediately.

SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

POTATO FISH CHOWDER



Potato Fish Chowder image

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Provided by Donna Nagel Roberts

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
  • Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
  • Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  • Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 47.4 g, Cholesterol 73.6 mg, Fat 8.8 g, Fiber 5.5 g, Protein 28 g, SaturatedFat 5 g, Sodium 404.3 mg, Sugar 5.5 g

SMOKED HADDOCK & LEEK CHOWDER



Smoked haddock & leek chowder image

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Provided by Jo Pratt

Categories     Lunch, Main course, Soup

Time 40m

Yield Serves 4 (generously)

Number Of Ingredients 12

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons (diced bacon), or chopped streaky bacon
2 sticks of celery , thinly sliced
3 medium leeks , washed and sliced
2 bay leaves
2 medium potatoes , peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn , thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

Steps:

  • Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
  • Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
  • Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 milligram of sodium

TASTY HADDOCK CHOWDER



Tasty Haddock Chowder image

Haddock is one of my favorite fish and this is my favorite chowder. This dish is wonderful served with a crusty white bread and sweet butter. If you don't drink, the chowder tastes great without the sherry...also. Please feel free to add additional spices/herbs or additional salt and pepper, if desired.

Provided by Baby Kato

Categories     Chowders

Time 1h

Yield 5 serving(s)

Number Of Ingredients 13

1 medium sweet onion, chopped
1 large shallot, chopped
3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
2 medium carrots, peeled, thinly sliced
1/8 cup peas (fresh or frozen)
2 tablespoons butter
1 1/2 lbs haddock
16 ounces half-and-half cream
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
2 sprigs fresh thyme (optional)
1 ounce sherry wine, harvey bristol cream
2 tablespoons fresh parsley, chopped

Steps:

  • Using a large pan saute the onions and shallots in butter.
  • Add the potatoes and carrotes to onion mixture.
  • Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
  • *DONOT OVERCOOK THE FISH.
  • Add the fish to the vegetable mixture and cook for 5 minutes.
  • Remove the fish and shred.
  • Return the shredded fish to the onion and potatoe mixture.
  • Add the half and half cream and frozen peas to the vegetable and fish mixture.
  • Season with salt, pepper and thyme.
  • Heat gently on low for 20 minutes not allowing chowder to boil.
  • Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
  • Serve with warm crusty bread and enjoy.

Nutrition Facts : Calories 384, Fat 16.1, SaturatedFat 9.7, Cholesterol 135.8, Sodium 920.9, Carbohydrate 26.4, Fiber 2.9, Sugar 3.2, Protein 32.3

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