Maritime Seafood Chowder
A creamy maritime-style chowder with tender potatoes, onion, and flaky haddock in a rich milk-and-cream broth. It should be gently cooked so the fish stays delicate.
Prep
20m
Cook
35m
Serves
6
Regional versions
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- Canada
- Ireland
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 50gUnsalted Butter
- 150gOnion (finely chopped)
- 80gCelery (finely chopped)
- 40gAll-Purpose Flour
- 400gPotato (peeled and diced)
- 700mlWater
- 400gHaddock (cut into large pieces)
- 600mlWhole Milk
- 200mlHeavy Cream
- 2pcsBay Leaf (whole)
- 2gDried Thyme
- 8gSalt
- 2gBlack Pepper
- 10gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a heavy pot over medium heat. Add the onion and celery and cook until softened without browning.
- 02
Stir in the all-purpose flour and cook briefly to make a smooth base.
- 03
Add the water, potato, bay leaves, and dried thyme. Simmer until the potato is tender.
- 04
Pour in the whole milk and heavy cream and heat gently. Do not let the chowder boil once the dairy has been added.
- 05
Add the haddock and cook at a very gentle simmer until it reaches 63°C (145°F) and flakes easily.
- 06
Season with the salt and black pepper, remove the bay leaves, and finish with the fresh dill before serving.
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