Haddock and Corn Chowder
A creamy, comforting New England-style chowder loaded with tender flakes of haddock and sweet corn kernels. This one-pot meal comes together in under an hour, with a velvety broth that's rich without being heavy. Perfect with crusty bread on a chilly evening.
For 4 servings
- prep
Prepare the vegetables and fish.
1.Cut the potatoes into small dice, chop the onion and celery finely, and mince the garlic.2.Cut the corn kernels off the cobs and set aside.3.Pat the haddock dry and cut into 2-inch chunks. Season lightly with a pinch of salt. - saute · ~6 min
Sauté the aromatic vegetables.
1.Melt the butter in a heavy-bottomed pot over medium heat.2.Add the onion and celery, cook until softened (4-5 minutes).3.Add the minced garlic and cook until fragrant (30 seconds).TIPDon't let the garlic brown — it turns bitter. Keep the heat gentle. - saute · ~2 min
Make the roux base.
1.Sprinkle the flour over the softened vegetables.2.Stir continuously and cook for 1-2 minutes to lose the raw flour taste. - simmer · ~15 min
Add liquids and potatoes.
1.Slowly pour in the milk while whisking to prevent lumps.2.Add the water, diced potatoes, bay leaf, and the remaining salt.3.Bring to a gentle bubble, then reduce heat to low, cover, and simmer until potatoes are tender (12-15 minutes).TIPUse warm milk for a smoother, lump-free broth. - simmer · ~6 min
Poach the haddock and add corn.
Gently nestle the haddock chunks into the simmering broth along with the corn kernels. Cover and cook on low heat until the fish is opaque and flakes easily (5-6 minutes). Stir gently once halfway through.
TIPDo not boil vigorously after adding fish — a gentle simmer keeps the haddock tender and prevents it from breaking into shreds. - mix
Finish the chowder.
Remove the bay leaf. Using a fork, gently break a few potato cubes against the side of the pot to thicken the broth naturally. Stir in the black pepper. Taste and adjust seasoning.
TIPLet the chowder sit off the heat for 5 minutes — it thickens as it cools slightly and tastes even better. - serve
Ladle into bowls and garnish with fresh parsley.
Divide the chowder among four bowls. Sprinkle chopped fresh parsley over each portion and serve immediately with crusty bread or oyster crackers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature milk to prevent curdling when adding to the hot roux.
- 2Gently break some cooked potato against the pot to naturally thicken the broth without extra flour or cream.
- 3Don't boil the chowder after adding haddock — a gentle simmer keeps the fish tender and intact.
- 4For the best corn flavor, scrape the cobs with the back of a knife after cutting off kernels to release the milky liquid into the pot.
- 5Let the finished chowder rest off the heat for 5 minutes — it thickens and the flavors meld beautifully.
- 6This chowder keeps for up to 3 days in the fridge; reheat gently to avoid breaking the fish.
Adapt it for your goals.
Smoked fish twist
Replace half the haddock with smoked haddock or cod for a deeper, smokier flavor that echoes traditional New England chowders.
dairy freeDairy-free
Swap whole milk with unsweetened oat milk or canned coconut milk and use a neutral oil instead of butter — the chowder stays creamy and rich.
herb swapHerb swap
Swap fresh parsley for fresh dill or chives to add a bright, anise-like lift that pairs wonderfully with haddock.
extra vegetablesExtra vegetables
Add a diced carrot or a handful of frozen peas in step 5 for extra color and sweetness without overwhelming the chowder.
Why this is on our healthy list.
Lean Protein Source
Haddock is a low-fat, high-quality protein that supports muscle health and keeps you full longer.
Rich in B Vitamins
Haddock and corn provide B vitamins like niacin and folate, which help convert food into energy.
Potassium from Potatoes
Potatoes contribute potassium, an electrolyte that supports healthy blood pressure and muscle function.
Antioxidants from Corn
Fresh corn contains lutein and zeaxanthin, antioxidants that support eye health.
Frequently asked questions
Yes, thaw the fillets completely in the fridge, pat them very dry, and proceed as directed for the best texture.
