Haddock Chowder
Chunks of haddock and tender potatoes simmer in a creamy broth flavored with bacon.
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
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.