Introduction
Discover the delightful Smoked Haddock Chowder, a hearty dish that combines the rich flavors of smoked haddock with creamy potatoes and fresh herbs. This chowder is perfect for those who appreciate robust yet comforting meals, ideal to warm you up on a chilly evening or enjoy as a satisfying main course.
Tips for this recipe
To ensure your Smoked Haddock Chowder turns out perfect every time, follow these tips: start with high-quality smoked haddock to maximize flavor. When mincing leeks and celery, make sure to wash them thoroughly to remove any dirt or grit that could affect the smoothness of your chowder.
Why you will love this recipe
This Smoked Haddock Chowder offers a harmonious blend of flavors and textures. The smokiness from the haddock, the creaminess of potatoes, and the freshness brought by thyme make it an irresistible dish for seafood enthusiasts and comfort food lovers alike. Its rich taste and heartwarming qualities are sure to win you over.
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 (optional for serving)
Adviced equipment
Non-stick Saucepan – Ideal for cooking chowders
Heavy Duty Pot (Enamel) – Great for simmering soups and stews over low heat
Chef’s Knife
Wooden Spoon
Cutting Board
Measuring Cups & Spoons Set
Whisk
Baking Sheet (for baking crackers if desired)
History of the recipe
The art of making chowder dates back to the early American colonies, where fishermen would cook their catch with whatever ingredients they had on hand. Smoked haddock, a staple in many coastal communities, has been featured in various forms across different cultures for centuries. The incorporation of smoked haddock into chowder recipes highlights the versatility and enduring popularity of this delicious seafood dish.
Fun facts about this recipe
Did you know that ‘chowder’ comes from the French word for cauldron, reflecting its roots as a hearty stew? Smoked haddock chowders have their origins in coastal regions where smoking fish was a method of preservation. Today, we savor these flavors not only for their taste but also to honor centuries-old cooking traditions and techniques.
