Haddock Chowder

Haddock Chowder


This is a rich and thick chowder that combines fresh haddock (or other seafood) with carrots, celery and potatoes. Layers of flavors come alive in this wonderful treat with the addition of grated cheese and spices.

Rich and creamy haddock chowder!


  • 2 Tbsp butter
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1/4 cup flour
  • 3 cups cold water
  • 2 large potatoes, peeled and diced
  • 1 tsp celery salt
  • 1/4 tsp dried oregano leaves or 1/2 tsp fresh chopped oregano
  • 1/2 tsp salt
  • 1 pinch of summer savoury
  • 1 bay leaf
  • 375 to 500 grams of boneless fresh or frozen haddock or salmon fillets (I used one fresh haddock fillet)
  • 1/2 cup freshly grated Parmesan (I used Pecorino Romano cheese)
  • 1 cup milk
  • 1/4 cup chopped fresh parsley or 2 Tbsp dried parsley (Now I only used 1 Tbsp dried parsley and felt it was more than enough)
  • pepper to taste


  • Heat butter in a large saucepan set over medium heat. Cook, stirring often, until onion is softened, about 5 minutes. Add garlic and stir about 1 minute. Add celery and carrot. When hot, sprinkle mixture with flour. Stir until flour is moistened and clumpy, about 2 minutes. Gradually stir in cold water; mixture will be thick. Stirring frequently, bring to a boil, uncovered. Then add potatoes, celery salt, oregano, salt, summer savory and bay leaf. Stir frequently, covered, over medium heat until potato is almost tender but not mushy, about 10 minutes.
  • Meanwhile, cut fresh or partially defrosted fish into bite-size pieces. When potato is almost done, stir in fish. Cover, and stir often to prevent burning until fish has turned opaque, from 5 to 6 minutes. Stir in milk then continue cooking, covered, just until hot. Stir gently just once to avoid breaking up fish. Stir in Parmesan and parsley. Remove bay leaf. Serve in bowls, with a dollop of sour cream and a grinding of black pepper.
  • Serve with warmed rolls.

This recipe appeared in Chatelaine Magazine, July 1998


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