Creamy Fish Chowder with Haddock

Chris Everard Photography / Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 Servings
Ratings (16)

I like haddock in fish chowder, but this chowder may be made with pollock, cod, or a similar white fish.

I sometimes saute the onions in bacon drippings instead of butter and then garnish with crumbled bacon.

One reader shared her variation on the fish chowder. She used 2 cups of chicken broth instead of 1 and then added a 12-ounce can of evaporated milk in place of the 2 cups of milk. 

What You'll Need

  • 1 1/2 pounds haddock or cod fillets (fresh or frozen)
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • dash ground black pepper
  • 1/4 teaspoon sweet paprika
  • 1 1/2 cups potatoes (diced and peeled, about 1/2-inch)
  • 3/4 cup carrots (diced)
  • 1 small onion (finely chopped)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk

How to Make It

  1.  Cut fish fillets into small pieces; set aside.
  2. In a large saucepan or  Dutch oven, combine the chicken broth, seasonings, and potatoes and carrots. Cook, covered, for about 8 minutes, until vegetables are tender. Add the fish and cook for another 8 minutes.
  3. Meanwhile, in a medium saucepan, sauté onion in butter until tender. Stir in flour until well blended. Gradually add milk, stirring constantly. Continue stirring and cooking until thickened.
  1.  Add the thickened milk mixture to the cooked vegetables and fish; continue cooking for about 5 to 10 minutes, stirring frequently.
  2. Garnish the fish chowder with fresh chopped parsley or chives.

Reader Comments

  • "It's not very often that your first time making something also turn out to be your "keeper" recipe but this one is for me." Grace E.
  • "Easy to make with basic kitchen supplies. Others who tasted it agreed that it was very good. Would recommend this recipe to others." W.R.

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