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