I made a pot of haddock and corn chowder the other day and it was SO GOOD, I knew I had to share the recipe.
Winters are downright chilly here in Maine and having a long list of soups and chowders to rotate during the long winter months, adds a little warmth to our days.
I grew up on the west coast and haddock wasn’t a fish I had ever tried before moving to New England. It seemed like every time I was in Market Basket picking up groceries, someone would come over the loudspeaker announcing a deal on haddock.
So one day, we decided to give it a try. And you know what? Now haddock is our favorite fish!!
Simple and hearty, this recipe for haddock and corn chowder will keep you coming back for more.
I love it, my husband loves it and my in-laws said it was the best chowder they’ve ever had. And that my friends, is how you know you have a keeper. Make it! You’ll be so glad you did.
Keep Calm and Stay Warm,
~Mavis
P.S. Here’s a list of a few more of my favorite soups to keep you warm this winter:
- Loaded Baked Potato Soup
- Copycat Panera Chicken and Wild Rice Soup
- Loaded Cauliflower Soup
- Slow Cooker Steak and Potato Soup
- Copy Cat Panera Tomato Soup
- Hearty Cheeseburger Soup
Haddock and Corn Chowder
Ingredients
6 slices of bacon
3 celery stalks, chopped
1 medium onion, chopped
3 red potatoes, peeled and cut into ½ inch chunks
3 cups bottled clam juice
2 cups corn, fresh or frozen
3 cups whole milk
2 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 pounds fresh haddock
Fresh parsley for garnish {optional}
Oyster crackers {optional}
Instructions
In a large pot over medium heat, fry the bacon. Cook until the bacon is crispy, about 10 minutes turning halfway through. Remove the bacon and set aside on paper towels. Chop and set aside.
Add the chopped celery and onion to the bacon drippings and cook until tender and translucent {about 10 minutes}.
Add the potatoes and clam juice to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the corn and cook until the potatoes are tender.
Add the milk, butter, Worcestershire sauce, salt and pepper and return to a simmer again.
Add the haddock and about 4 strips of the bacon and cook until the fish is done {about 7-10 minutes}.
Garnish with parsley and remaining chopped bacon.
Jeanine says
What fish could I use in place of haddock?
Margo says
Since we don’t get haddock on the west coast, I’ve made fish and corn chowder with cod, and even with salmon. Salmon makes this chowder quite a bit different, but still good. When I visit the east coast I get my fill of fresh haddock, but until then we make do and still enjoy.
Mavis Butterfield says
Cod. 🙂
Heather says
Haddock is my fav for sure! I grew up east coast and now live in the Midwest where cod is the popular fish. No thank you 🙂 Fried Haddock is so superior! Next time I come across Haddock I will have to try this recipe.
Julie says
I checked a few of the grocery stores near me (Fred Meyer, Winco and Albertsons) and they don’t carry haddock. What fish is it similar to?
Mavis Butterfield says
Cod is similar to haddock. 🙂
Deb from Ohio says
I have a similar recipe for Tuna Corn Chowder (I use white tuna) and it’s pretty good!
Soup recipes are usually flexible