Description

Maritime Fish Chowder is a creamy and comforting seafood soup made with tender salmon, flaky haddock, soft potatoes, and gently cooked vegetables in a rich milk based broth. This classic chowder delivers balanced flavor, hearty texture, and a satisfying finish that works well for family meals or casual gatherings. The recipe focuses on simple techniques that highlight fresh fish while keeping the broth smooth and flavorful without heaviness.

Ingredients

Salted butter

Carrots peeled and diced

Celery stalks trimmed and diced

Yellow onion finely chopped

Russet or Yukon Gold potatoes peeled and cut into chunks

Water or seafood stock

Evaporated milk

Atlantic salmon skinless and deboned cut into bite size pieces

Haddock skinless and deboned cut into bite size pieces

Fine sea salt

Ground black pepper

Optional additions include clam juice or seafood broth fresh dill or parsley garlic Old Bay seasoning smoked paprika dried thyme or ground coriander

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Instructions

1. Prepare all vegetables by dicing the carrots celery and onion evenly so they cook at the same rate

2. Place a large heavy bottomed pot over medium heat and melt the butter until lightly foamy

3. Add the diced vegetables and cook gently until softened and fragrant without browning

4. Add the chopped potatoes and pour in the water or seafood stock then stir to combine

5. Bring the mixture to a boil then reduce the heat and simmer until the potatoes are fork tender

6. Cut the salmon and haddock into bite size pieces while the potatoes cook

7. Add the fish pieces evaporated milk salt pepper and any optional seasonings to the pot

8. Simmer gently until the fish is opaque and flakes easily taking care not to boil

9. Taste and adjust seasoning as needed then remove from heat and allow the chowder to rest briefly before serving

Notes

For a thicker chowder mash a few potato pieces against the side of the pot and stir them back into the broth

A cornstarch slurry made with cornstarch and cold water can also be added near the end of cooking for extra body

Seafood stock vegetable stock or chicken stock may be used instead of water for deeper flavor

Leftovers should be cooled completely then stored in an airtight container in the refrigerator for up to three days

Reheat gently over low heat stirring occasionally to maintain texture

The chowder can be frozen for up to two months though the dairy may slightly change texture when thawed

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering
Cuisine: American