Helen's Original Maine Haddock Fish Chowder

8
Servings
9m
Prep Time
40m
Cook Time
49m
Ready In


"A simple warm soup not fancy just tasty from a 1950s Maine diner"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (414.3 g)
  • Calories 321.1
  • Total Fat - 17.7 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 148.2 mg
  • Sodium - 1118.5 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.7 g
  • Protein - 29.5 g
  • Calcium - 51.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.1 mg

Step 1

In a 7-quart pot over medium-low heat

Step 2

Melt the butter.

Step 3

Add the onion and cook, stirring often, until translucent, 6 minutes.

Step 4

Set aside.

Step 5

Meanwhile

Step 6

Pour the water into a 4-quart pot and add the potatoes.

Step 7

Bring the water to a boil

Step 8

Then reduce to a simmer and cook until just tender, about 10 minutes.

Step 9

Remove the potatoes with a slotted spoon and set aside.

Step 10

Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes.

Step 11

Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot.

Step 12

Stir

Step 13

Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture.

Step 14

Stir well.

Step 15

Add the salt and white pepper, to taste

Step 16

Then add the dill.

Step 17

Simmer gently over low heat for at least 15 minutes, stirring occasionally.

Tips & Variations


No special items needed.

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