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Maine haddock chowder is a classic New England dish enjoyed for generations. This is how my grandfather made haddock chowder. He was a baker and chef who cooked for logging camps, potato farms, restaurants, diners, and resorts across Maine, while moving his big family from place to place. From Atlantic coast resorts to deep woods hunting camps, he was always busy and in demand. He even ran a small bakery from his house at one time.
With only 5 ingredients plus salt, pepper, and water, this haddock chowder is the perfect comfort food for a satisfying lunch or dinner.
Evaporated milk is a shelf-stable milk that has been used in chowders for decades, probably since the mid-20th century. While many home cooks may prefer fresh milk and cream, evaporated milk remains a popular choice. Feel free to swap out the evaporated milk for light cream, half-and-half, or whole milk.
What You’ll Like About This Dish
Classic New England flavor. Simple ingredients create a rich, traditional chowder.
Only five main ingredients. Easy prep with everyday pantry staples.
Creamy without heavy cream. Evaporated milk gives the perfect texture.
One-pot convenience. The fish cooks directly over the potatoes for minimal cleanup.
Ingredient Notes
- Haddock – The classic choice for Maine chowder; cod works if you can’t find haddock.
- Potatoes – Red or Yukon gold hold their shape well and cook evenly.
- Evaporated milk – Creates a creamy broth without curdling or becoming too heavy.
- Onions – Slowly cooked to sweetness; avoid browning for the most traditional flavor.
- Butter – Forms the base flavor and gives richness to the chowder.
Steps to Make Maine Haddock Chowder
- Cook the onions gently in butter until softened and translucent.
- Add the diced potatoes and enough water to cover, then simmer until tender.
- Lay the haddock fillets on top of the potatoes and cook until the fish flakes easily.
- Pour in the evaporated milk and warm gently without boiling.
- Taste and adjust the seasonings, then ladle into bowls.
- Garnish with bacon or herbs and serve with crackers.
Tips
- Cut potatoes into uniform pieces so they cook evenly.
- Keep the heat low after adding the milk to avoid curdling.
- Use fresh haddock if possible; frozen works if fully thawed and patted dry.
- Let the chowder rest 10 minutes before serving—it improves the flavor.
Recipe Variations
- Smoky version. Stir in a little cooked bacon or a splash of bacon drippings.
- Herbed chowder. Add thyme or a bay leaf while simmering the potatoes.
- Corn haddock chowder. Fold in 1 cup cooked corn when adding the milk.
- Seafood combo. Add small shrimp or scallops during the last few minutes of cooking.
Serving Suggestions
- Serve with oyster crackers or buttered toast.
- Pair with a crisp green salad.
- Add a sprinkle of fresh herbs before serving.
- Garnish with bacon for extra richness.
How to Store
Refrigerate: Transfer leftover chowder to an airtight container and refrigerate for up to 3 days. Let it cool slightly before covering and storing.To Reheat: Warm gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling, as the evaporated milk may separate.
Freeze? Not recommended. The evaporated milk and potatoes may develop an unpleasant texture when thawed.
Maine Haddock Chowder
Ingredients
- 3 tbsp butter
- 1 cup diced onion
- 1 ½ tsp kosher salt, or to taste
- ½ tsp ground black pepper, or to taste
- 1 ½ pounds potatoes, red or Yukon gold
- 1 ½ to 2 cups water to cover the potatoes
- 1 ½ pounds haddock , fillets
- 3 cups evaporated milk, or half-and-half
- Crumbled bacon or chopped parsley or chives (optional) , for garnish
- Oyster crackers or saltines (optional), for serving
Recommended Equipment
Instructions
- Heat the butter in a large saucepan or Dutch oven over medium-low heat. When the butter is hot, add the diced onion, 1 1/2 teaspoons of kosher salt, and pepper, and cover the pan. Cook, stirring occasionally, until the onions are transparent, about 6 to 8 minutes. If the onions begin to brown, lower the heat to the lowest setting.3 tbsp butter | 1 cup diced onion | 1 1/2 tsp kosher salt | 1/2 tsp ground black pepper
- While the onions are cooking, peel and dice the potatoes into 1/2-inch cubes. You should have about 4 cups.1 1/2 pounds potatoes
- Add the potatoes to the cooked onions and add enough water to cover them. Increase the heat to medium-high and bring the potatoes to a boil. Cover the pan, reduce the heat to medium-low, and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Do not drain.1 1/2 to 2 cups water to cover the potatoes
- Place the haddock fillets on the potatoes, cover the pan, and continue cooking over medium-low heat until the fish is opaque and flakes easily with a fork, about 8 to 10 minutes.1 1/2 pounds haddock
- Add the evaporated milk to the pan and stir gently. Cook until the chowder is hot. Don't let it boil.3 cups evaporated milk
- Taste the chowder and adjust the seasonings with more salt and pepper, as needed.
- Garnish bowls of Maine haddock chowder with crumbled cooked bacon, parsley, or chives, and serve with oyster crackers or saltines on the side.Crumbled bacon or chopped parsley or chives (optional) | Oyster crackers or saltines (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
