| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 quart seafood or chicken stock
- 1 tablespoon extra-virgin olive oil
- 4 slices smoky bacon, finely chopped
- 1 onion, chopped
- 4 to 5 ribs celery hearts with leafy tops, finely chopped
- 2 starchy potatoes, peeled and chopped
- 2 cloves garlic, finely chopped
- 2 fresh bay leaves
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
- 3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
- 2 pounds haddock
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons chopped chives, optional
- 2 tablespoons chopped dill leaves, optional
- 1 lemon, zested, optional
- Salt and freshly ground black pepper
- Oyster crackers, to pass at table
- Hot sauce, to pass at table
Instructions
- Heat the stock in small pot over medium heat.
- In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
- While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 534 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 29 g |
| Cholesterol | 163 mg |
| Sodium | 1122 mg |
Reviews
Simple and very good chowder. I added some fresh, wild shrimp to supplement the trout I had frozen. I took the advise of others and added mashed potato flakes to thicken the thin broth.
Easy, super tasty, and heart warming.
A. OK.
Super yummy and quick. I have a four month old son and was still able to get it done in a reasonable amount of time. Used canned milk because was out of regular milk and it only added to the creaminess.
Excellent! We used left over red snapper. We will definitely make it again!
This was a fabulous recipe for a cold winters day. Used while under instead of haddock and it was delicious. The additional great onions dill and lemon zest made this amazing.
Whole family enjoyed. I will definitely make again. I used cod because it was on sale.
redbaron
This is my first time making this and it turned out great. I didn’t have haddock so I used a combination of halibut, cod, and orange roughey. Really delicious. I only added half-and-half to cut down on the richness and was a little skeptical about adding the lemon zest but the flavour is so subtle you won’t be able to identify it. I would make this again as it’s quite filling. I made cornbread with it but sourdough is an excellent choice too. Thanks RR for the recipe, it’s a keeper!
I’ve made this 5 or 6 times now. My husband loves it. I would suggest using Ina Garten’s recipe for homemade seafood stock. It’s awesome and gives a great base to the soup. I use a combination of half & half and 2% milk to cut down on the fat. And because this is a rather runny soup, I usually throw in some instant potato flakes. It gives it a little more body. I have to admit, I’ve never added the garnish. It’s great without it but maybe it’s even better with it. I’ll have to try it next time.
I found some frozen fish and wanted to put it to good use. I made this with swanson’s cajun broth. The rest was right on with the recipe. This is fabulous as I am taste testing before my husband gets home. Thanks so much! Delicious!