Haddock Chowder

Prep Time
Cook Time
Ready In

Recipe: #14382

September 26, 2014

"I got this recipe from someone while on a New England vacation, It's a really great soup!"

Original is 8 servings


  • Serving Size: 1 (327.4 g)
  • Calories 381.7
  • Total Fat - 20.4 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 93.2 mg
  • Sodium - 855.7 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.7 g
  • Protein - 24.9 g
  • Calcium - 144.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a deep saucepan or Dutch oven, sauté the onion in the butter until it is transparent. Add pepper, garlic, salt, and potatoes, plus enough water to cover the potatoes. Boil until the potatoes are fork-tender.

Step 2

Lay the haddock atop the cooked potatoes and onions. Do not drain off water or add more. Cover the pan and boil over medium heat until the fish flakes apart with a fork (no more than 10 minutes).

Step 3

Add evaporated milk and whole milk and heat but do not return to boil.

Step 4

Add bacon and additional salt and pepper to taste. Serve


No special items needed.

1 Reviews


DELICIOUS! Another long over due review - seeing as this wonderful Chowder has already seen to reruns. I find a simmering bowl of hearty chowder makes for a great lunch or evening meal. Other then using half and half instead of the evaporated milk made as posted loving every spoonful. It is so a repeatable!


review by:
(4 Jan 2017)

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