SMOKED HADDOCK CHOWDER

Smoked Haddock Chowder image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Milk/Cream Fish Potato Dinner Leek Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Previous Next

Ingredients

2 boneless smoked haddock fillets (about 18 ounces)
2 tablespoons (1/4 stick) unsalted butter
1 leek (white and pale-green parts only), minced
1 celery stalk, minced
1/2 teaspoon dry mustard
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/3" cubes
4 sprigs thyme
1/4 cup heavy cream
1 tablespoon minced fresh chives
Common Crackers
Ingredient info: Look for smoked haddock, also known as finnan haddie, at better supermarkets and at specialty foods stores and pikeplacefish.com.

Steps:

Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
[To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .

*** Explore more Smoked Haddock Chowder Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#bacon #time-to-make #course #main-ingredient #preparation #occasion #main-dish #soups-stews #pork #seafood #dinner-party #chowders #fish #stove-top #dietary #low-calorie #low-carb #low-in-something #meat #brunch #equipment #4-hours-or-less