Haddock and Corn Chowder

Name: Haddock and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: new_england
Ingredients: 300 g haddock fillet (skinless, boneless, cut into 2-inch chunks); 2 pcs corn (fresh ears, kernels cut from the cob); 2 pcs potato (medium, peeled and diced into small cubes); 1 pcs onion (medium, finely chopped); 1 pcs celery (medium stalk, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup milk (whole milk, room temperature); 1.5 cup water; 1 pcs bay leaf; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp fresh parsley (chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

9/10

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.

PREP

15m

COOK

30m

SERVES

1 CUP

317 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use room-temperature milk to prevent curdling when adding to the hot roux.
2
Gently break some cooked potato against the pot to naturally thicken the broth without extra flour or cream.
3
Don't boil the chowder after adding haddock — a gentle simmer keeps the fish tender and intact.
4
For 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.
5
Let the finished chowder rest off the heat for 5 minutes — it thickens and the flavors meld beautifully.
6
This chowder keeps for up to 3 days in the fridge; reheat gently to avoid breaking the fish.

RECIPE VARIATIONS