Haddock Chowder
This is a fairly simple chowder. It is just fish and potatoes enriched with butter and cream. I find people sometimes try to do too much to fish. If you have a good product you don’t want to hide it, You want to showcase it
Haddock Chowder
1 ½ cups diced Potatoes
12 oz Haddock
½ cup Diced onion
½ cup Diced celery
2 oz Butter
2 oz Flour
1 clove Garlic
4 oz Whipping cream
Salt and pepper to taste
Bay leaf
- Dice potatoes. Place in a pot with a bay leaf and cover with water salt lightly. Bring to a simmer, when the potatoes start to soften remove from water. Save the water. Place the haddock in the water and blanch. Remove from water. Save the water.
- In another pot melt the butter, then and the onion, celery and garlic. Sweat lightly. Add the flour to form a roux and cook gently. Do not brown. Slowly begin to add the water from the previous step. Stir continuously to prevent sticking. When the liquid has all been added and a smooth sauce has been formed. Stir in salt and pepper. Then add the potatoes and haddock. Stir gently to prevent breaking the potatoes and haddock. Add the cream to finish
