Haddock Fish Chowder

This creamy haddock fish chowder is perfect comfort food. Haddock is an excellent fish to use because of its slightly sweet flavor, finer flake and, a more tender texture. Plus haddock provides a lean source of omega-3 fatty acids, proteins, and minerals.

Fish Chowder originated as a shipboard dish and was thickened with the use of hardtack. The chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.


Prep time: 15 minutes

Cook time: 40 minutes

Servings: 6


  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1/2 cup dry white wine (optional)
  • 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
  • 2 cups clam juice
  • 1 bay leaf
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
  • 1 1/2 to 2 pounds Icelandic haddock (cod is also an excellent alternative)
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped fresh parsley


  1. Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot on medium heat. Add the onions and cook until softened, about 5 minutes.

    Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

  2.  Add potatoes, clam juice, spices, then simmer: Add the potatoes, bay leaf, clam juice, thyme, salt, pepper, and Old Bay spice.

    Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

  3. Heat cream: In a separate pot, heat the cream until steamy (not boiling).
  4. Add fish to soup, add hot cream: Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered until the fish is just cooked through, about 10 minutes.
  5. Keep the temperature so that it barely gets steamy, but not simmering.

    When the fish is just cooked through, remove from heat.

    Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

    Serve with crusty bread or your favorite crackers