Best 4 Down East Haddock Chowder Recipes
Are you a seafood lover looking for a hearty and flavorful dish to warm you up on a chilly day? Look no further than Down East Haddock Chowder! Originating from the coastal regions of Maine, this classic New England chowder is a delicious and comforting meal that combines fresh haddock, tender vegetables, and a creamy, savory broth. Whether you're a seasoned cook or just starting out, this article will guide you through the steps and provide you with the best recipe to create an unforgettable Down East Haddock Chowder that will satisfy your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
RUSTIC FISH CHOWDER
President John F. Kennedy's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly., Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 842mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
HADDOCK CHOWDER
"Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal." -Eleanor Atteridg, Rolesville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- 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. , 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. , 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., 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.
Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
DOWN EAST FISH CHOWDER
Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Fry salt pork slowly in soup kettle.
- Add sliced onions and cook for five minutes.
- Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
- Add evaporated milk, salt, pepper and parsley.
- Melt butter or bacon fat in a small frying pan.
- Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
- Cook an additional five minutes.
- Pour over pilot crackers and serve.
Tips:
- Use fresh haddock. Fresh haddock has a delicate flavor and flaky texture that is perfect for chowder.
- Don't overcook the haddock. Haddock cooks quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
- Use a good quality fish stock. Fish stock is the base of the chowder, so it's important to use a good quality stock. Look for a stock that is made with fresh fish bones and vegetables.
- Add vegetables to your chowder. Vegetables add flavor and texture to chowder. Common vegetables used in haddock chowder include potatoes, celery, onions, and carrots.
- Season your chowder with salt and pepper. Salt and pepper are essential seasonings for chowder. Add them to taste.
- Serve your chowder with a side of crusty bread or crackers. Chowder is a hearty and filling soup, so it's perfect to serve with a side of bread or crackers.
Conclusion:
Down East Haddock Chowder is a classic New England dish that is perfect for a cold winter day. This chowder is made with fresh haddock, vegetables, and a creamy broth. It's a hearty and filling soup that is sure to warm you up. With a few simple tips, you can make a delicious Down East Haddock Chowder that your family and friends will love.
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