|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a top-rated fish chowder recipe with haddock or cod, seasonings, butter, potatoes, and carrots, along with onion and other tasty ingredients.
While this particular recipe uses haddock, the chowder may be made with pollock, cod, or a similar white fish as well. You can also sauté the onions in bacon drippings instead of butter and then garnish with crumbled bacon for a fun and tasty twist!
- 1 1/2 pounds haddock (or cod fillets), fresh or frozen and defrosted
- 1 cup chicken broth
- 1/2 teaspoon salt
- Dash ground black pepper
- 1/4 teaspoon sweet paprika
- 1 1/2 cups potatoes, peeled and diced into about 1/2-inch cubes
- 3/4 cup carrots, diced (about 2 to 3 medium carrots)
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Garnish: parsley or fresh chives, chopped
Gather the ingredients.
Cut fish fillets into small pieces; set aside.
In a large saucepan or Dutch oven, combine the chicken broth, seasonings, potatoes, and carrots. Cook, covered, for about 8 minutes until vegetables are tender.
Add the fish and cook for another 8 minutes.
Meanwhile, sauté onion in butter until tender in a medium saucepan.
Stir in flour until well-blended.
Then gradually add milk, whisking constantly.
Continue whisking and cooking until thickened.
Add the thickened milk mixture to the cooked vegetables and fish; continue cooking for about 5 to 10 minutes, stirring frequently.
Garnish the fish chowder with fresh chopped parsley or chives.
Serve and enjoy!