New England Haddock Chowder
A classic seafood chowder recipe from the coast of New England, featuring fresh haddock and potatoes.
Ingredients
- ●1 pound haddockfresh or frozen
- ●1 cup xtradiced xtra potatoes
- ●1/4 cup crispchopped crisp bacon
- ●1/2 cup canadiandiced onions
- ●2 cups clam juicecanned or homemade
Instructions
- 1
Rinse the haddock and pat dry with a paper towel.
- 2
In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
- 3
Remove the cooked bacon with a slotted spoon and set aside.
- 4
Add the diced onions to the pot and cook until softened, about 5 minutes.
- 5
Add the diced potatoes, clam juice, and fish stock to the pot.
- 6
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- 7
Add the haddock to the pot and cook until opaque and flaky, about 5-7 minutes.
- 8
Stir in the cooked bacon and chopped fresh herbs (if using).
- 9
Season the chowder with salt and pepper to taste.
- 10
Serve hot, garnished with chopped scallions and a side of crusty bread.