SMOKED HADDOCK CHOWDER

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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

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 .

MyLatter Days
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I can't wait to make this chowder again.


Christine Acuna
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This chowder is a must-try!


Sankar Neeli
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I highly recommend this chowder.


Fezekile Mfanelwa
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This chowder is the best I've ever had!


Randell Thinn
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I've made this chowder several times and it's always a hit.


Sajith Lasantha
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This chowder is easy to make and it's always a crowd-pleaser.


Lithium
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I added some chopped bacon to this chowder and it was amazing!


Davil Mixture
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This chowder is so creamy and rich.


Kalifa khan
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I love the smoky flavor of the haddock in this chowder.


Rebekah Dyckman
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This chowder is the perfect comfort food for a cold winter night.


jam faraz5 ahmad
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I made this chowder for a dinner party and it was a hit! Everyone raved about how flavorful and creamy it was.


Sylvia Casaus
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This chowder was absolutely delicious! My family loved it and asked for seconds.


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