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A creamy, hearty New England classic packed with flaky haddock, sweet corn, and tender potatoes. The smoky bacon and rich cream make this the ultimate comfort food, perfect for a chilly evening.
Crisp the Bacon
Sauté Aromatics
Build the Chowder Base
A creamy, hearty New England classic packed with flaky haddock, sweet corn, and tender potatoes. The smoky bacon and rich cream make this the ultimate comfort food, perfect for a chilly evening.
This new_england recipe takes 50 minutes to prepare and yields 4 servings. At 240.04 calories per serving with 5.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Cream, Corn, and Haddock
Final Seasoning and Serving
Substitute haddock with other firm white fish like cod or pollock. You can also add shrimp or scallops in the last 2-3 minutes of cooking.
Add a pinch of cayenne pepper or a finely diced jalapeño along with the onions and celery for a spicy kick.
Incorporate 1 teaspoon of fresh thyme leaves with the aromatics for a more complex, earthy flavor.
For a lower-fat chowder, you can use half-and-half instead of heavy cream and omit the bacon, using olive oil to sauté the vegetables instead.
Haddock is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Haddock provides beneficial Omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
This chowder contains various vitamins from its ingredients, including Vitamin B12 and B6 from haddock, which are crucial for nerve function and energy production.
One serving of this Haddock and Corn Chowder contains approximately 700-750 calories, primarily from the heavy cream, bacon, and haddock. The exact count can vary based on specific ingredients used.
While delicious and hearty, this chowder is high in calories and saturated fat due to the bacon and heavy cream, making it more of an indulgent comfort food. However, it is also a great source of protein and Omega-3 fatty acids from the haddock.
Yes, high-quality frozen haddock works very well. Make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before cutting and adding it to the chowder.
To make it gluten-free, you can replace the all-purpose flour with a gluten-free all-purpose blend or use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) to thicken the chowder at the end.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling or microwaving on high, as it can cause the cream to separate.
You can prepare the chowder base (up to the point before adding the cream and fish) a day in advance. When ready to serve, gently reheat the base, then stir in the cream and cook the fish as directed for the freshest taste and best texture.
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