Haddock and Potato Chowder

  • Yield: Serves 6
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
Haddock and Potato Chowder


  • 3 thick bacon slices, diced
  • 1 small onion, chopped
  • 1/2 lb. red potatoes, diced
  • 1/4 cup flour
  • 3/4 tsp. salt (optional)
  • 1/2 tsp. dried thyme
  • 2 cups half-and-half
  • 1 1/2 cups whole milk
  • 1 lb. haddock fillets, cut into 1 1/2-inch pieces
  • Pinch of cayenne (optional)


  1. Place a nonstick Dutch oven or large pot over medium heat. Add bacon; cook and stir 5 minutes or until bacon begins to crisp. Add onion and potatoes; cook and stir 4 minutes.
  2. Add flour, salt (if desired) and thyme; cook and stir 1 minute. Gradually stir in half-and-half and whole milk; cook and stir until slightly thickened.
  3. Add haddock. Reduce heat to medium-low; cook 5 minutes or until fish flakes easily with a fork. Sprinkle with cayenne (if desired), and salt and freshly ground pepper to taste, and serve.

Per serving: 332 calories, 20g fat, 11g saturated fat, 79mg cholesterol, 581mg sodium, 17g carbohydrate, 1g fiber, 22g protein

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