Description
This Maritime Fish Chowder is a creamy, comforting coastal style soup made with tender salmon, flaky haddock, potatoes, and aromatic vegetables simmered gently in a rich milk based broth. It delivers classic flavor with a smooth texture and balanced seasoning, making it ideal for family meals or relaxed gatherings. The recipe focuses on simple technique and clean ingredients to highlight the natural taste of the seafood.
Ingredients
Two medium carrots, peeled and finely diced
Two medium celery stalks, finely sliced
One small to medium yellow onion, finely chopped
One quarter cup salted butter
Five cups water or seafood stock
Three medium potatoes, peeled and cut into half inch chunks
One twelve ounce can evaporated milk
Twelve ounces Atlantic salmon, skinless and deboned, cut into bite size pieces
Twelve ounces haddock, skinless and deboned, cut into bite size pieces
One and a half teaspoons salt
Half teaspoon ground black pepper
Optional additions include clam juice, corn kernels, fennel, leeks, garlic, fresh herbs, approved Worcestershire sauce, hot sauce, smoked paprika, thyme, or cayenne
Instructions
Dice the carrots, celery, and onion into even small pieces
Place a large heavy bottomed pot over medium heat and add the butter
Once the butter is fully melted, add the diced vegetables and cook while stirring gently until softened and aromatic without browning
While the vegetables cook, peel and chop the potatoes into evenly sized chunks
Add the water or seafood stock and potatoes to the pot and increase the heat until the mixture reaches a gentle boil
Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork
Cut the salmon and haddock into bite size pieces while the potatoes finish cooking
Add the fish pieces, evaporated milk, salt, and black pepper to the pot
Stir gently and simmer until the fish is opaque and cooked through
Taste the chowder and adjust seasoning if needed
Remove from heat and allow the chowder to rest briefly before serving hot
Notes
For a thicker texture, stir a cornstarch slurry made from equal parts cornstarch and cold water into the chowder during the final minutes of cooking
Seafood stock, chicken stock, or vegetable broth can be used instead of water for deeper flavor
Stir gently after adding fish to prevent it from breaking apart
Leftovers can be stored in an airtight container in the refrigerator for up to three days
Reheat slowly over low heat to maintain a creamy texture
The chowder can be frozen for up to two months, though the dairy may slightly change texture after thawing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American