Haddock Chowder
Nutrition
Calories: 480 kcalCarbohydrates: 36 gProtein: 33 gFat: 23 gSaturated Fat: 14 gCholesterol: 145 mgSodium: 440 mgFiber: 2 gSugar: 11 g
Ingredients
- 2 Tbsp. salted butter
- 1 large onion chopped
- 2 shallots chopped
- 2 russet or Yukon Gold potatoes peeled and cut into 1/2" pieces
- 2 cups seafood stock
- 4 cups half-and-half
- 2 lb. skinless haddock fillets
- 2 Tbsp. chopped fresh chives
- Salt and pepper
Instructions
- 1. Melt butter in a large Dutch oven over medium heat. Add onion and shallots and cook, stirring occasionally, until softened, about 5 minutes.
- 2. Add potatoes and seafood stock and bring to a simmer. Cover pot and continue to simmer until potatoes are tender, about 10 minutes. Reduce heat to low, stir in half-and-half, and gently simmer for 5 more minutes.
- 3. Add haddock fillets, re-cover pot, and let cook until fish is opaque throughout, about 5 minutes. Remove from heat and let sit, covered, for 5 minutes. Gently stir in chives, breaking fillets into bite-sized pieces if needed, and season with salt and pepper to taste.
- Source: Hannaford fresh Magazine, January - February 2017