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    • Haddock Chowder

    Haddock Chowder

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr

    Haddock Chowder is a simple yet delicious and hearty meal that will surely please any palate. It is a creamy soup filled with chunks of potatoes, succulent haddock, and flavourful herbs and spices. This chowder is an easy and comforting dish that can be enjoyed any time of the year.

     

     

     

     

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    Ingredients

    • 2 tablespoons of butter 
    • 2 cloves of garlic, minced 
    • 2 tablespoons of all-purpose flour 
    • 2 cups of chicken broth 
    • 1 cup of half-and-half
    • 1 teaspoon of dried thyme
    • 1 teaspoon of dried oregano
    • 1 teaspoon of salt 
    • 1/2 teaspoon of freshly ground black pepper 
    • 2 cups of diced potatoes 
    • 2 cups of cooked, flaked haddock 
    • 1/2 cup of frozen peas 
    • 1/4 cup of chopped fresh parsley

    Method

    • Step-by-Step Method for Haddock Chowder
    • Gather all ingredients: butter, garlic, flour, chicken broth, half-and-half, dried thyme, dried oregano, salt, black pepper, potatoes, cooked flaked haddock, frozen peas, parsley
    • Dice potatoes into small, even pieces for even cooking
    • Mince garlic cloves finely
    • Chop fresh parsley and reserve for garnish
    • In a medium pot, melt butter over medium heat
    • Add minced garlic to butter and sauté until fragrant, about 1 minute
    • Sprinkle flour over garlic-butter mixture and stir constantly, cooking for 1-2 minutes to form a light roux
    • While stirring, pour in chicken broth gradually to avoid lumps, whisking until smooth
    • Add diced potatoes to the pot
    • Stir in dried thyme, dried oregano, salt, and freshly ground black pepper
    • Bring mixture to a gentle simmer over medium heat
    • Simmer until potatoes are fork-tender, about 12-15 minutes
    • Add half-and-half to the pot, stirring gently to combine
    • Add frozen peas and cooked flaked haddock, stirring carefully to distribute
    • Cook an additional 3-4 minutes until peas are heated through and haddock is warmed but not overcooked
    • Adjust seasoning to taste with additional salt and pepper if needed
    • Ladle chowder into warmed bowls
    • Garnish each serving with chopped fresh parsley
    • Serve hot, optionally with crusty bread or crackers on the side
    • For presentation, ensure the haddock pieces are visible on top with a sprinkle of parsley