Smoky Haddock Chowder

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Uploaded by: SynDee's Kitchen


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4 slices bacon, diced

2 large onions, diced

1/4 cup diced celery

6 large potatoes, diced

3/4 pound haddock, cubed

1/4 pound smoked haddock, cubed

1 teaspoon onion salt

2 cups water approximately

4 cups light cream

1 teaspoon black pepper

1 teaspoon salt

1/4 teaspoon paprika

1/4 cup finely crushed crackers

2 tablespoons butter

2 tablespoons chives, chopped

1 tablespoon parsley, chopped

1 bay leaf



Sauté bacon until fat has rendered out and bacon is almost crisp. Add onion and celery. Sauté until wilted, add potatoes and just enough water to come up to the level of potatoes. Cover and boil till potatoes are cooked through. Check regularly to ensure there's enough liquid. Top up with water if necessary. Add the fish, cream, onion salt, pepper, salt, paprika, crackers. Bring to a low boil then reduce heat to simmer and cook 20 - 30 minutes. Add butter, chives, parsley and bay leaf, Cover and simmer 10 minutes. Remove bay leaf.


Note: Fish Chowder is always better the second day but if you make it early enough in the day you can cool it then reheat it.

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