Herbed Haddock Chowder Recipes

DOWN EAST HADDOCK CHOWDER

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.

CREAMY SMOKED HADDOCK CHOWDER

Steps:

• Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.
• Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
• Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.

EASY SMOKED HADDOCK CHOWDER

Steps:

• Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
• Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

SMOKED HADDOCK CHOWDER

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.

HERBED HADDOCK SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks. Cover and cook until leeks begin to soften, stirring occasionally, about 3 minutes. Add potatoes; stir 1 minute. Add clam juice and thyme; bring to boil. Cover pan, reduce heat to medium-low and simmer 6 minutes. Add cream; return to simmer. Add haddock and simmer uncovered until potatoes are tender and haddock is opaque in center, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls.

THE BEST HADDOCK CHOWDER EVER

Steps:

• In a 3 qt. stock pan: 1.Fry 1/4 salt pork slowly (20 mins. or more) and add 3 tbsp chopped onion and sauté. 2. Add 1 cup clam juice and heat to aimmer. 3. Add 2 cups chopped potatoes-Cover and simmer until tender. **(Do not overcook. 10 mins. should be enough depending on size of potato cubes.) In a separate pan: 1.Heat 2 cups light cream & 1 cup milk. Thicken with 3 tsps or more of cornstarch, Season with salt & pepper. 2. Add milk mixture to stock pan. Lay 1 lb. haddock in pot. Remove from Heat, cover, and let cure for 1 hr. or more. Re-heat gently and serve.

TASTY HADDOCK CHOWDER

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.