EASY SMOKED HADDOCK CHOWDER
A thick, satisfying warming winter chowder packed with fish and potatoes
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
- Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.
Nutrition Facts : Calories 555 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
HADDOCK CHOWDER
"Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal." -Eleanor Atteridg, Rolesville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
SMOKED HADDOCK AND PRAWN CHOWDER
Make and share this Smoked Haddock and Prawn Chowder recipe from Food.com.
Provided by KTPie
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Gently fry the onion and garlic until soft but not browned.
- Add the haddock, potatoes, milk and sweetcorn.
- Bring to simmering point and reduce heat.
- Cook for 20 minutes or until the potatoes have softened.
- Add prawns and warm through.
- Remove from heat and add parsley, salt and pepper.
- Serve with crusty bread.
Nutrition Facts : Calories 568.8, Fat 19.1, SaturatedFat 10.7, Cholesterol 153.4, Sodium 933.6, Carbohydrate 63.8, Fiber 6, Sugar 23, Protein 36.5
SMOKED HADDOCK CHOWDER
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Fish Potato Dinner Leek Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
- [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
- Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
- With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .
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SMOKED HADDOCK CHOWDER - GREEDY GOURMET | FOOD
From greedygourmet.com
Reviews 1Estimated Reading Time 3 minsServings 4Total Time 55 mins
- To make the fish stock, put the fish in a deep frying pan, add 1.25 litres (40 fl oz) of water and bring to the boil. Reduce the heat and simmer for 8 minutes, or until the fish flakes easily.
- Put the potato in a pan with 750ml (3 cups /24 fl oz) reserved stock. Bring to the boil, reduce the heat and simmer for 8 minutes or until the potato is cooked. Set aside.
- Melt the butter in a large pan over low heat, fry the onion until almost soft, then add the bacon and stir for 3 minutes. Stir in the flour, mustard and Worcestershire sauce and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the chowder boils and thickens. Reduce the heat and stir in the potato and stock mixture, then add the fish and cream. Simmer over low heat for 5 minutes, or until heated through. Season and garnish with chives or parsley.
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- Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
- [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 lb. smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 oz.), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
- Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
- With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers.
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