Haddock Chowder Recipe

Name: Haddock Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacon strips, diced; 1 large onion, chopped; 2 medium carrots, sliced; 1 bay leaf; 2 whole cloves; 1 medium potato, peeled and cubed; 2 cups water; 1/4 cup white wine or chicken broth; 1 pound haddock fillets, cut into chunks; 1 teaspoon dill weed; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1 tablespoon all-purpose flour; 2 tablespoons cold water; 1 cup half-and-half cream; 1 tablespoon minced fresh parsley

Servings: persons

1/2 pound bacon strips, diced
1 large onion, chopped
2 medium carrots, sliced
1 bay leaf
2 whole cloves
1 medium potato, peeled and cubed
2 cups water
1/4 cup white wine or chicken broth
1 pound haddock fillets, cut into chunks
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
2 tablespoons cold water
1 cup half-and-half cream
1 tablespoon minced fresh parsley

1
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender.
2
Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3
Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork.
4
Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound bacon strips, diced, 1 large onion, chopped, 2 medium carrots, sliced, 1 bay leaf, and more.

Yes, Haddock Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Haddock Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions