Haddock and Corn Chowder
A creamy, hearty New England classic packed with flaky haddock, sweet corn, and tender potatoes. The smoky bacon and rich cream make this the ultimate comfort food, perfect for a chilly evening.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Crisp the Bacon
- b.In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it becomes crisp, which should take about 6-8 minutes.
- c.Use a slotted spoon to remove the crispy bacon bits and set them on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the unsalted butter to the bacon fat in the pot and let it melt over medium heat.
- c.Add the chopped onion and celery. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes. Avoid browning them.
- 3
Step 3
- a.Build the Chowder Base
- b.Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste, creating a roux.
- c.Slowly whisk in the chicken broth, followed by the whole milk, ensuring no lumps form.
- d.Add the diced potatoes and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for 10-15 minutes, or until the potatoes are easily pierced with a fork.
- 4
Step 4
- a.Add Cream, Corn, and Haddock
- b.Stir in the heavy cream and corn kernels. Allow the chowder to return to a gentle simmer (do not boil).
- c.Carefully add the haddock pieces to the pot. Cook for 4-6 minutes, stirring very gently once or twice, until the fish is opaque and flakes easily. Overcooking will make the fish tough.
- 5
Step 5
- a.Final Seasoning and Serving
- b.Remove the pot from the heat. Gently stir in most of the reserved crispy bacon, saving some for garnish.
- c.Season with salt and freshly ground black pepper to taste. Let the chowder rest for 5-10 minutes for the flavors to meld.
- d.Ladle into bowls and garnish with the remaining bacon and fresh parsley. Serve immediately with oyster crackers or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker chowder, mash about a quarter of the cooked potatoes against the side of the pot before adding the fish.
- 2Do not let the chowder boil after adding the cream or fish. A hard boil can cause the cream to curdle and will overcook the delicate haddock.
- 3Using Yukon Gold potatoes is recommended as they hold their shape well while also being creamy.
- 4If using frozen haddock, ensure it is fully thawed and patted dry before adding it to the pot to prevent excess water from thinning the chowder.
- 5A bay leaf can be added with the potatoes for an extra layer of flavor. Just remember to remove it before serving.
Adapt it for your goals.
Different Seafood
Substitute haddock with other firm white fish like cod or pollock. You can also add shrimp or scallops in the last 2-3 minutes of cooking.
Spicy VersionSpicy Version
Add a pinch of cayenne pepper or a finely diced jalapeño along with the onions and celery for a spicy kick.
Herbaceous TwistHerbaceous Twist
Incorporate 1 teaspoon of fresh thyme leaves with the aromatics for a more complex, earthy flavor.
Lighter VersionLighter Version
For a lower-fat chowder, you can use half-and-half instead of heavy cream and omit the bacon, using olive oil to sauté the vegetables instead.
Why this is on our healthy list.
Rich in Lean Protein
Haddock is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Source of Omega-3 Fatty Acids
Haddock provides beneficial Omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Provides Essential Vitamins
This chowder contains various vitamins from its ingredients, including Vitamin B12 and B6 from haddock, which are crucial for nerve function and energy production.
Frequently asked questions
One serving of this Haddock and Corn Chowder contains approximately 700-750 calories, primarily from the heavy cream, bacon, and haddock. The exact count can vary based on specific ingredients used.