Tasty Haddock Chowder Recipes

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TASTY HADDOCK CHOWDER

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



Tasty Haddock Chowder image

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

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

RUSTIC FISH CHOWDER

President John F. Kennedy's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 12



Rustic Fish Chowder image

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly., Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 842mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

1/4 cup butter, cubed
1 small onion, finely chopped
1 garlic clove, minced
3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes
1-1/2 cups fresh or frozen corn
5 cups chicken broth
1-1/2 teaspoons salt
3/4 teaspoon celery salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound cod or halibut fillets, cut into 3/4-inch pieces
1 cup heavy whipping cream

DOWN EAST HADDOCK CHOWDER

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



Down East Haddock Chowder image

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.

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

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