by Diana Rattray
Maine haddock chowder is a classic New England dish that has been enjoyed for generations. This recipe is the way my grandfather made haddock chowder. He was a baker and chef who cooked for logging camps, potato farms, restaurants, diners, and resorts all over Maine, 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 and belly-warming 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 fresh milk and cream may be preferred by many home cooks, evaporated milk continues to be a popular choice. Feel free to swap out the evaporated milk for light cream, half-and-half, or whole milk.
About Haddock
Haddock is a mild, slightly sweet fish with a flaky and tender yet firm texture. Cooked haddock flakes are smaller and a bit softer than cod. Haddock are found in the North Atlantic Ocean and associated seas, and it is especially popular in northern Europe, the northeastern United States, and Canada. According to NOAA, U.S. wild-caught haddock is sustainably managed and responsibly harvested under U.S. regulations. citation
Haddock is a key ingredient in chowders, fish and chips, gratins, kedgeree, and Cullen skink, a chowder-like soup made with smoked haddock.
Preparation Notes
- Sweat the diced onions with 1 1/2 teaspoons of kosher salt and the pepper in the butter over low to medium-low heat for about 6 to 8 minutes, until the onions are translucent.
- While the onions are cooking, peel the potatoes and dice them into 1/2-inch cubes. You should have approximately 4 to 4 1/2 cups.
- When the onions are cooked, add the potatoes to the pot along with enough water to just cover them. Bring the potatoes to a boil, then reduce the heat to medium-low; cover the pan and cook for about 12 to 15 minutes, until the potatoes are fork-tender. Do not drain.
- Place the haddock fillets on the potatoes, cover the pan, and continue cooking until the fish is cooked and flakes easily with a fork.
- Add the evaporated milk and heat through but do not boil.
- Taste and adjust the seasonings.
- Serve in bowls or cups with a garnish of crumbled bacon, chopped parsley, or chives.
What does “sweat the onions” mean?
Sweating onions is a cooking technique. To “sweat” onions, you are cooking them over relatively low heat—usually low to medium-low—in hot butter or oil. The pan is covered to encourage steam, and the onions are cooked and stirred occasionally until they are soft and translucent, but not browned. Sweating the onions takes longer than sautéing them. Cooking the onions slowly helps to release their natural sugars and concentrate their flavor.
Variations
- Add 1/2 to 1 cup of thinly sliced or diced celery to the pan along with the onions.
- Half-and-half is a good replacement for the evaporated milk, though it will increase the calorie and fat counts.
- Try using smoked haddock for a delicious twist on the classic Maine fish chowder.
- Instead of water, use clam broth, fish stock, or chicken broth. Adjust the salt if the broth is salted.
- For thick chowder, add a cornstarch slurry of about 2 to 3 tablespoons of cornstarch mixed with an equal amount of water. Add the slurry along with the evaporated milk and heat until the chowder is thickened.
What to Serve With Haddock Chowder
Fish chowder is a delicious and comforting lunch or dinner dish on its own or with oyster crackers or saltines. If you plan to serve the chowder as part of a larger meal, here are some ideas for complementary side dishes that won’t overpower the taste of the soup.
- Grilled or steamed vegetables, such as broccoli, broccolini, zucchini, or asparagus.
- Coleslaw or a cabbage salad.
- A simple green salad with a light vinaigrette.
- Crusty bread, such as sourdough or a baguette.
- Toasted bread, garlic bread, or croutons.
- Sandwiches, such as a lobster roll, turkey club, grilled cheese, or tuna melt.
Maine Haddock Chowder
Maine haddock 🐟 chowder is a creamy, savory, comforting soup packed with chunks of haddock, potatoes, and seasonings. With only 5 ingredients, this easy chowder can’t be beat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Fish, Haddock, Soup Recipes, Potatoes
- Cuisine: New England
Ingredients
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.
- While the onions are cooking, peel and dice the potatoes into 1/2-inch cubes. You should have 4 to 4 1/2 cups.
- 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, lower the heat to medium-low, and continue to cook until the potatoes are fork-tender, about 12 to 15 minutes. Do not drain.
- 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 10 minutes.
- Add the evaporated milk to the pan and stir gently. Cook until the chowder is hot.
- Taste the chowder and adjust the seasonings with more salt and pepper, as needed.
- Garnish bowls of hot haddock chowder with bacon, parsley, or chives, and serve with oyster crackers or saltines on the side.
