Haddock Chowder Recipe Maine 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.

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.

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

MAINE FISH CHOWDER



Maine Fish Chowder image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 ounces fatback, cut into 1/4-inch chunks
1 onion, sliced thin
4 white potatoes, unpeeled
1 pound lean fish like cod, haddock or hake, cut into 3-by-4-inch chunks
1/2 cup crumbled common crackers or saltines
1/2 teaspoon salt
1/8 teaspoon black pepper
1 12-ounce can evaporated milk

Steps:

  • In a heavy pot over medium heat, cook fatback until nearly crisp. Add onions, stir, and reduce heat to low. "Chip" a potato by holding it in one hand and turning it slowly while using a sharp paring knife to cut quarter-moon-shaped quarter-inch-thick slices directly into pot, creating an even layer. Chips will have a thick end, which will remain intact, and a thin end, which will dissolve and thicken broth. Repeat with remaining potatoes.
  • Add fish in an even layer, then crumbled crackers in an even layer. Do not stir. Add cold water until it nearly covers layers. Sprinkle with salt and pepper, cover, and simmer until potato is tender, about 15 minutes. Remove lid, add evaporated milk, bring to a simmer, and stir. Serve with additional crackers, if desired.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 537 milligrams, Sugar 12 grams, TransFat 0 grams

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