Haddock Chowder.Submitted by: NORASPAT
IntroductionI prefer atlantic haddock. I use frozen product thawed instead of Fresh. Icelandic is our favourite-lots of flavor. We do not use salt. I prefer atlantic haddock. I use frozen product thawed instead of Fresh. Icelandic is our favourite-lots of flavor. We do not use salt.
Haddock (fish), 8 oz cut in serving sizes(3 or 6 pieces)
Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.)
Milk, canned, Low fat evaporated, 1 cup
Onions, raw, 1 cup, chopped (we like onions)
Canola Oil, 1 tbsp (Good Fat)
Celery, raw, 0.25 cup, diced
Chicken Broth, (LOW Sodiom, no MSG, fat free) 1 cup (8 fl oz)
I keep the pieces of Haddock quite large. We do not like MUSHY chowder, stir as little as possible,Using fat free products reduces Sat fat.I rarely use olive oil for cooking,I use canola oil instead of shortening for my baking needs.
SparkPeople Sponsored Video
Add to pan. Gently place fish on top of potatoes and simmer on medium till fish is steamed and turns white. Sprinkle with black pepper(optioal)
Check fish is done. Add evaporated FF milk. Keep heat to medium till small bubbles appear.
DO NOT ALLOW TO BOIL or it will curdle.
Great Stories from around the Web
Rate This Recipe
Member Ratings For This Recipe
Pat, I was looking up a recipe similar to mine to add to my tracker and lo and behold I saw your recipe! We do similar but we use butter and double the recipe so we have leftovers. We also use water instead of broth but sometimes it lacks flavor so I will try broth next time. A+ - 2/3/14
Reply from NORASPAT (2/4/14)
Thanks Amy, DH and I have this often. I hope you enjoy it with broth too. I use no M.S.G., low fat and lower Sodium. Well done I often add carrots diced small. I cook in the microwave in 1. tablespoon water and I teaspoon of canola oil. Add that to broth and it looks like floating butter.