Is there anything more comforting during the winter than a bowl of delicious soup? One of my favorite New England soups is a simple haddock chowder. It bears no resemblance to the heavy, thick soup we frequently associate with New England clam chowder. Fresh haddock is always available along the Maine coast and is a staple in our house. This soup has a creamy milk broth. My addition to the standard recipe is corn. I think you’ll find this soup is easy to create and always a crowd pleaser. Even people who tell me they aren’t fond of fish love this. Served with fresh hot bread and you’ve got a meal in less than 1/2 hour!
Cook Time: 20 minutes
- 1/2 cup diced Applewood bacon
- 4 medium Yukon Gold potatoes, chopped
- 1/2 medium onion, chopped
- 2 cups water
- 2 cans (12 oz) cream-style corn or one 4 ounce package frozen corn
- 2 teaspoons salt
- pepper to taste
- 1 cup half-and-half or light cream, scalded
- 1 cup whole milk
- 1 ½ lbs fresh haddock, cubed into 2” pieces
Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 10 minutes. Add the haddock cubes and cook 10 minutes or until fish is opaque. Gently stir in milk and half-and-half; heat through but do not boil. Serves 5.