Haddock Chowder
Recipe: #14382
September 26, 2014
Categories: Haddock, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, more
"I got this recipe from someone while on a New England vacation, It's a really great soup!"
Original is 8 servings
Ingredients
Nutritional
- 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
Tips
No special items needed.
1 Reviews
You'll Also Love
