40 salicylic acid topical ointment for corns: Haddock Chowder Recipes

Haddock Chowder Recipes

There’s something undeniably comforting about a steaming bowl of haddock chowder. Whether you crave the creamy richness of a New England-style chowder, the rustic charm of bacon-laced broths, or a lighter dairy-free version inspired by Mediterranean flavors, haddock delivers. This versatile white fish is firm yet flaky, perfect for chowders that satisfy both hearty appetites and refined palates.

Here are three distinct haddock chowder recipes—each celebrating this underrated fish in a delicious way.

1. Classic Creamy Haddock Chowder

Serves: 4–6

Prep Time: 15 minutes

Cook Time: 35 minutes

This New England-style chowder is all about creamy comfort. Simple ingredients come together to create a luxurious, warming bowl perfect for chilly evenings.

Ingredients:

1 lb fresh haddock fillets, skin removed

2 tbsp butter

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium Yukon Gold potatoes, peeled and diced

2 cups fish or chicken broth

2 cups whole milk

1 cup heavy cream

1 bay leaf

Salt and black pepper to taste

Fresh parsley or chives, chopped (for garnish)

Instructions:

In a large pot, melt the butter over medium heat. Sauté the onion and garlic until soft, about 5 minutes.

Add the potatoes, bay leaf, and broth. Bring to a boil, then reduce to a simmer for 10–12 minutes or until potatoes are nearly tender.

Add the milk and cream, stir well, and return to a gentle simmer.

Lay the haddock fillets gently in the liquid. Cover and cook for 8–10 minutes until the fish is opaque and flakes easily.

Remove the bay leaf. Use a spoon to break the haddock into chunks.

Season with salt and pepper to taste. Simmer a few minutes more until everything is heated through.

Serve hot, garnished with chopped parsley or chives and a slice of crusty bread on the side.

Why it Works:

The milk and cream blend with the fish’s natural juices, creating a smooth, slightly briny broth. The simplicity of this recipe lets the haddock shine.

2. Smoky Bacon Haddock Chowder

Serves: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

For those who enjoy a deeper, smoky flavor, this version adds bacon and smoked paprika for an irresistible rustic twist.

Ingredients:

1 lb haddock fillets

4 strips thick-cut bacon, chopped

1 tbsp olive oil (if needed)

1 small leek or onion, thinly sliced

1 celery stalk, diced

1 large carrot, diced

2 medium potatoes, peeled and cubed

3 cups low-sodium chicken broth

1 cup whole milk

1 cup half-and-half

1 tsp smoked paprika

1/2 tsp dried thyme

Salt and pepper to taste

Chopped fresh dill or green onions for garnish

Instructions:

In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon fat in the pot.

Add the leek, celery, and carrot to the pot. Sauté until softened, about 5–7 minutes.

Stir in the potatoes, thyme, and smoked paprika. Cook for another minute.

Add the broth and bring to a simmer. Cover and cook until the potatoes are fork-tender, about 12–15 minutes.

Gently place the haddock on top. Cover and poach until the fish flakes, 8–10 minutes.

Remove the fish and flake into chunks. Stir in the milk, half-and-half, and cooked bacon. Return the flaked fish to the pot.

Warm gently, but do not boil. Taste and adjust seasoning.

Ladle into bowls and garnish with dill or green onions.

Why it Works:

The bacon adds depth, while smoked paprika enhances the chowder’s savoriness. The combination creates a memorable flavor profile without overpowering the fish.

3. Dairy-Free Mediterranean Haddock Chowder

Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

This tomato-based haddock chowder is light yet flavorful, perfect for those avoiding dairy or preferring a Mediterranean-style twist.

Ingredients:

1 lb haddock fillets

2 tbsp olive oil

1 small red onion, diced

3 cloves garlic, minced

1 bell pepper, chopped

1 can (14 oz) diced tomatoes

1 medium zucchini, diced

1 small fennel bulb, thinly sliced (optional)

1/2 tsp red pepper flakes (optional)

1/2 tsp dried oregano

2 1/2 cups vegetable or fish stock

1 tbsp lemon juice

Salt and pepper to taste

Fresh basil or parsley, chopped

Instructions:

Heat olive oil in a soup pot over medium heat. Sauté the onion and garlic for 2–3 minutes until fragrant.

Add bell pepper, zucchini, and fennel (if using). Cook until vegetables begin to soften, about 5 minutes.

Stir in the tomatoes, oregano, and red pepper flakes. Pour in the stock and bring to a simmer.

Simmer uncovered for 10 minutes.

Add the haddock and cover. Cook gently for 8–10 minutes until fish flakes apart.

Add lemon juice, then season with salt and pepper.

Serve hot with a sprinkle of chopped herbs and crusty bread or pita on the side.

Why it Works:

This chowder is vibrant and clean. The tomato broth complements the fish’s natural flavor, while vegetables add freshness and texture.

Haddock Chowder Tips and Variations

Fresh or Frozen Haddock? Both work well. If using frozen, thaw completely and pat dry before cooking.

Thickness Control: For a thicker chowder, mash a few cooked potatoes in the pot or add a cornstarch slurry at the end.

Flavor Boosters: A splash of white wine or a few dashes of Worcestershire sauce can elevate the broth.

Make It Ahead: Chowders often taste better the next day. Gently reheat to preserve the fish’s texture.

Final Thoughts: Which Haddock Chowder Is Right for You?

If you're craving creamy comfort, go classic with milk and potatoes.

Want a bit of smoky depth? The bacon version will win your heart.

Prefer something lighter or dairy-free? Mediterranean chowder delivers on flavor without the cream.

Each of these haddock chowder recipes brings something special to the table. Whether you’re cozying up on a winter’s night or enjoying a breezy seaside dinner, haddock chowder always feels like home in a bowl.

40 salicylic acid topical ointment for corns

Sunday, 13 April 2025

Haddock Chowder Recipes

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