This haddock chowder is a hearty soup filled with chunks of white fish, tender potatoes, and a creamy broth. It relies on a classic method of poaching the fish first, then using that flavorful liquid to cook the vegetables.
You can have this hot meal on the table in under an hour. The bacon adds a savory background flavor while heavy cream gives the broth a thick texture. It works well for a cold evening when you want a warm bowl of soup.
Why is Haddock Chowder a Must-Try?
Poaching the haddock in stock ensures the fish stays tender while flavoring the soup base.
Cooking the onions in bacon fat builds a savory foundation for the chowder.
Adding the dairy at the very end prevents the milk and cream from curdling.
Ingredients for Haddock Chowder
• Haddock: Look for fresh, skinless fillets. You can substitute cod or halibut if haddock is not available.
• Bacon: Thick-cut bacon holds up well as a garnish and provides enough fat to sauté the onions.
• Potatoes: Yukon Gold or Russet potatoes work well. Peel them so they blend smoothly into the soup.
• Stock: Seafood or fish stock gives the most authentic flavor. Chicken or vegetable broth will work in a pinch.
• Dairy: A mix of whole milk and heavy cream creates the right texture. Skim milk will make the broth too thin.
Exact quantities are in the recipe card below.
How to Make Haddock Chowder
Step 1: Poach the fish
Simmer the haddock fillets in the stock until they flake easily. Remove the fish and save the liquid to use as the soup base.
Step 2: Cook the bacon and vegetables
Crisp the chopped bacon in a large pot, then remove it. Sauté the diced onions in the leftover bacon fat and a little butter, then add the potatoes and reserved stock.
Step 3: Finish the chowder
Simmer until the potatoes are soft. Lower the heat and stir in the milk and cream. Fold the cooked haddock back into the pot and heat gently before serving.
What to Serve with Haddock Chowder
Serve this warm chowder with oyster crackers, saltines, or a slice of crusty bread to soak up the creamy broth.
Expert Tips for Haddock Chowder
Food safety: Always cook fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Do not let the soup boil after adding the milk and cream. High heat will cause the dairy to separate and curdle.
If you prefer a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the dairy.
How to Store and Freeze Haddock Chowder
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warm, stirring frequently so the dairy does not separate. Freezing is not recommended because the cream and potatoes will change texture.
Haddock Chowder Recipe FAQs
Can I use a different type of fish?
Yes. Cod, halibut, or pollock are good substitutes for haddock. Any firm white fish will work well in this recipe.
Why did my chowder curdle?
Chowder usually curdles if it boils after the dairy is added. Keep the heat on medium-low and stir gently once you pour in the milk and cream.
Can I make this dairy-free?
You can use full-fat coconut milk or a plain oat milk creamer, but the flavor and texture will be noticeably different than a traditional chowder.
Haddock Chowder
Ingredients
- 1 1/2 lbs haddock fillets skinless, 680g
- 4 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 3 medium potatoes peeled and diced, Yukon Gold or Russet
- 2 cups seafood stock 475ml
- 2 cups whole milk 475ml
- 1 cup heavy cream 240ml
- 2 tbsp unsalted butter 30g
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Place the haddock fillets and seafood stock in a large pot. Bring to a gentle simmer over medium heat.
- Poach the fish for 8 to 10 minutes. The haddock is safe to eat when the internal temperature reaches 145°F (63°C) on a meat thermometer.
- Use a slotted spoon to transfer the cooked fish to a plate. Pour the cooking liquid into a heat-safe bowl and set it aside.
- Wipe the pot clean and place it back on the stove over medium heat. Add the chopped bacon and cook until crisp, about 5 to 7 minutes.
- Remove the bacon pieces and leave the fat in the pot. Add the butter and diced onions, cooking for 5 minutes until soft.
- Stir in the diced potatoes, thyme, and the reserved stock. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes until the potatoes are tender.
- Reduce the heat to medium-low. Pour in the whole milk and heavy cream, stirring gently to combine.
- Break the cooked haddock into large chunks and add it to the pot. Heat for 5 minutes without letting the soup boil.
- Season with salt and black pepper. Serve warm, topped with the crispy bacon and fresh parsley.
Notes
