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Haddock & Potato Chowder

Fresh out of Haddock? Check your freezer — any firm white fish will do.

Haddock & Potato Chowder

For six servings you’ll need

  • 1 lb haddock fillets
  • 4 c water
  • 1 tsp salt
  • 3 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1-½ celery stalks, chopped
  • 1/8 tsp pepper
  • 1 c milk, light cream or evaporated milk
  • 2 Tbsp butter

Preparation

  • In large saucepan bring fish, water and salt to boil.
  • Reduce heat and simmer uncovered for 8 to 10 minutes.
  • Skim foam from fish stock.
  • Break fish into bite-size pieces.
  • Add potatoes, onion, celery and pepper.
  • Bring to boil, cover and reduce to simmer for 15 minutes.
  • Add milk and heat through without boiling.
  • Add in butter for golden swirls on top.

Tips

  • Add a few cooked shrimp!

Good served with

  • Crusty breads, tea biscuits, or our recipe for Potato Cheese Muffins!
This entry was written on March 1st, 2001 and filed under Recipes.
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