5 Trending Haddock Chowder Recipes

Haddock chowder is a creamy, comforting soup that puts tender haddock at the center.

This New England classic combines flaky white fish with potatoes, onions, and a rich broth made with milk or cream, resulting in a thick, hearty bowl.

What makes the haddock chowder recipe so special?

It soaks up all those savory seasonings without overpowering the dish. Try it on chilly evenings, when you need to relax.

You should definitely try Haddock from the North Atlantic (particularly off Nova Scotia or Iceland), which is preferred for chowder due to its firmer flesh.

Why is Haddock my Favorite for Making Chowder?

Haddock stands out in chowder for its texture that holds up in the hot liquid, unlike softer fish that fall apart.

And, haddock recipes don’t taste overly fishy.

It’s perfect for people who want seafood flavor without that strong ocean taste, and the lean meat absorbs the chowder’s creaminess.

And personally, Haddock works for me because its widely available and more reasonably priced than premium fish.

Always buy haddock with a pearlescent sheen and firm flesh. If it smells overly fishy at the market, it’s past its prime.

Ingredients Required

Haddock Chowder Recipe: Step-By-Step

After gathering all the ingredients, let us get into the cooking. Follow this simple and easy recipe, which is my go-to, for a relaxing meal.

Step 1: Prep Your Ingredients: Cut the haddock into 1-inch chunks, then pat them dry with paper towels to remove excess moisture, which dilutes the broth.

Dice your onion, chop the celery, mince the garlic, and cube those potatoes into bite-sized pieces.

Step 2: Cook the Bacon: Grab a large, heavy-bottomed pot or Dutch oven and cook 4 strips of bacon over medium heat until they’re crispy. This takes about 6-8 minutes.

Remove the bacon, let it drain on paper towels, then chop it up.

Leave about 2 tablespoons of bacon fat in the pot. The aftertaste is everything.

Step 3: Sauté the Aromatics: Add 2 tablespoons of butter to the bacon fat and let it melt. Toss in your diced onion and celery, and cook for about 5 minutes, and then the minced garlic.

Seasoning in layers as you go builds deeper flavor than salting only at the end.

Step 4: Make the Roux: Sprinkle 3 tablespoons of flour over your veggies and stir it in well. Cook for 2-3 minutes, stirring constantly.

Step 5: Add Stock and Potatoes: Slowly pour in 2 cups of fish stock, and stir. Add your cubed potatoes, bay leaf, and thyme sprigs.

Bring everything to a boil, then reduce the heat and simmer for about 12-15 minutes.

Step 6: Add the Haddock: Gently nestle your haddock chunks into the simmering chowder. Cook for 5-7 minutes until the fish is opaque.

Step 7: Finish with Cream: Pour in 1.5 cups of heavy cream and stir gently to combine. Let it heat through for 2-3 minutes, but don’t let it boil.

Season with salt and pepper to taste, then remove the bay leaf and thyme sprigs.

Step 8: Serve and Garnish: Ladle the chowder into bowls, top with crispy bacon and fresh parsley. Serve with oyster crackers or bread.

I always add the parsley right at the end, it keeps it bright and fresh rather than wilted.

Tasty Haddock Chowder Recipes

Can’t decide which haddock chowder to make? These recipes are my personal recommendations.

1. New England-Style Haddock Chowder

Preparation Time: 15 mins l Rest Time: 5 mins l Total Duration: 40 mins l Servings: 4 servings

Ingredients:

• 1 pound fresh haddock fillets, cut into chunks
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 cups water or fish stock
• 1 cup whole milk
• 2 slices cooked bacon, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Cook the chopped bacon in a large pot until crisp, then remove and set aside, leaving the drippings in the pot.
2. Add butter and onion, cooking until soft and fragrant.
3. Add diced potatoes and fish stock. Bring to a gentle boil, then simmer until potatoes are tender.
4. Add haddock pieces and cook gently for 5-7 minutes until flaky.
5. Stir in milk and half of the bacon. Heat gently without boiling.
6. Season with salt and pepper, top with the remaining bacon, and let rest for 5 minutes before serving.

2. Smoked Haddock Chowder

Preparation Time: 15 mins l Rest Time: 5 mins l Total Duration: 35 mins l Servings: 4

Ingredients:

• 1 pound smoked haddock fillets, cut into chunks
• 2 medium potatoes, peeled and diced
• 1 leek, thinly sliced
• 2 tablespoons butter
• 2 cups light chicken or fish stock
• ¾ cup heavy cream
• ¼ cup white wine
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Melt butter in a pot and cook sliced leeks until soft and slightly sweet.
2. Add potatoes, stock, and white wine. Simmer until potatoes are tender.
3. Add smoked haddock and cook gently until flaky.
4. Stir in cream and heat slowly without boiling.
5. Season with salt and pepper and let rest before serving.

3. Haddock Chowder with Potatoes

Preparation Time: 15 mins l Rest Time: 5 mins l Total Duration: 35 mins l Servings: 4 servings

Ingredients:

• 1 pound fresh haddock fillets, cut into chunks
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 tablespoons butter
• 2 cups fish stock
• 1 cup evaporated milk
• ½ cup sweet corn kernels
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Melt butter and cook the onion until soft.
2. Then add the potatoes and stock, and simmer until tender, and stir in corn and haddock, cooking gently until the fish flakes.
3. Pour in evaporated milk and heat on low.
4. Season well and allow chowder to rest before serving.

4. Haddock Fish Chowder

Preparation Time: 15 mins l Rest Time: 5 mins l Total Duration: 35 mins l Servings: 4 servings

Ingredients:

• 1 pound fresh haddock fillets, cut into chunks
• 2 medium potatoes, diced small
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 2 cups vegetable or fish broth
• 1 cup low-fat milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Heat olive oil in a pot and cook the onion until soft.
2. Add the potatoes and broth, then simmer until tender.
3. Add haddock and cook gently until flaky.
4. Stir in milk and heat slowly without boiling.
5. Season, sprinkle parsley on top, and rest before serving.

5. Haddock Chowder with Evaporated Milk

Preparation Time: 15 mins l Rest Time: 5 mins l Total Duration: 35 mins l Servings: 4 servings

Ingredients:

• 1 pound fresh haddock fillets, cut into chunks
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 cups water or fish stock
• 1 cup evaporated milk
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Melt the butter, cook the onion until soft and clear, add the potatoes and stock, then simmer until tender.
2. Add haddock and cook gently until it flakes easily.
3. Stir in evaporated milk and dried thyme, heating gently without boiling.
4. Season, let rest 5 minutes, and serve.

Conclusion

A bowl of haddock chowder that tastes as if it came from a coastal diner. And I often cook these chowders for them.

It tastes so good that you’ll be coming back to this haddock chowder recipe again and again.

And hey, if you’ve got your own chowder tricks or favorite add-ins I’d have missed, drop them in the comments below.

Frequently Asked Questions (FAQs)

1. What Spices Improve Haddock’s Flavor?

Season the haddock with paprika, garlic powder, black pepper, dill, thyme, or parsley.

2. What Sauce Goes with Haddock?

Tartar sauce, Lemon butter sauce, garlic aioli, or a light dill cream sauce with haddock works beautifully.

3. Is Haddock Healthier than Salmon?

Haddock is leaner with fewer calories and less fat, but salmon has more omega-3s.

4. What Ingredient Does Chowder Always Have?

Chowder always has a creamy base. You can use milk, cream, potatoes, or onions for flavor.