Tasty Haddock Chowder Recipe

Name: Tasty Haddock Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet onion, chopped; 1 large shallot, chopped; 3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes; 2 medium carrots, peeled, thinly sliced; 1/8 cup peas (fresh or frozen); 2 tablespoons butter; 1 1/2 lbs haddock; 16 ounces half-and-half cream; 1 teaspoon coarse sea salt; 1/2 teaspoon fresh ground black pepper; 2 sprigs fresh thyme (optional); 1 ounce sherry wine, harvey bristol cream; 2 tablespoons fresh parsley, chopped

Servings: persons

1 medium sweet onion, chopped
1 large shallot, chopped
3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
2 medium carrots, peeled, thinly sliced
1/8 cup peas (fresh or frozen)
2 tablespoons butter
1 1/2 lbs haddock
16 ounces half-and-half cream
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
2 sprigs fresh thyme (optional)
1 ounce sherry wine, harvey bristol cream
2 tablespoons fresh parsley, chopped

1
Using a large pan saute the onions and shallots in butter.
2
Add the potatoes and carrotes to onion mixture.
3
Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
4
*DONOT OVERCOOK THE FISH.
5
Add the fish to the vegetable mixture and cook for 5 minutes.
6
Remove the fish and shred.
7
Return the shredded fish to the onion and potatoe mixture.
8
Add the half and half cream and frozen peas to the vegetable and fish mixture.
9
Season with salt, pepper and thyme.
10
Heat gently on low for 20 minutes not allowing chowder to boil.
11
Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
12
Serve with warm crusty bread and enjoy.

548

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 13 ingredients. The key ingredients include: 1 medium sweet onion, chopped, 1 large shallot, chopped, 3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes, 2 medium carrots, peeled, thinly sliced, and more.

Yes, Tasty 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!

Tasty Haddock Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions