Down East Haddock Chowder

1. 1

   Place fish, water and salt in large saucepan.

2. 2

   Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.

3. 3

   Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.

4. 4

   Reserve until rest of soup is ready.

5. 5

   Skim any foam off fish stock.

6. 6

   Add potatoes, onion, celery and pepper; cover and bring to boil.

7. 7

   Reduce heat and simmer until tender.

8. 8

   Return fish to pan.

9. 9

   Pour in milk and heat through without boiling.

10. 10

    Taste and adjust seasoning.

11. 11

    Swirl in butter.

12. 12

    Transfer to heated tureen or soup bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.