a blog-worthy chowder

Last weekend, while shopping for some fish to grill, my husband Michael and I spotted some Finnan Haddie at our local market.  It is a salted and cold-smoked haddock which needs to be cooked, but not much, before eating. For dinner, we chose a nice piece of swordfish, but we brought home a piece of the Finnan Haddie too.


The next afternoon, I opened the packet of smoked fish and was astonished by its aroma.  A pleasant, smokey, baconesque perfume wafted up to me.  I considered various recipes that I could try with my new find.  A simple chowder seemed appropriate to let the complex flavor of the fish take center stage.


The soup came together in just 30 minutes.  It smelled divine. Alongside a simple green salad, I offered Michael a warm bowlful.  In a soft and reverential murmur, he said "Oooo, this is good!"  And it was.


The flavors of Sunday's chowder haunted my thoughts all week, so yesterday I decided to make another batch.  I needed to make sure this soup was not just some happy accident!


My colleagues, Sophie, Rose and John were nearby, so I had the opportunity to share once again.  As before, the soup came together in 30 minutes.  Seated around the kitchen table, bowls full and steamy, spoons and crackers ready, we all tucked in.  A hush came over what is usually a very chatty bunch and again reverential murmurs bubbled up from the bowls..."Oooo, this is good!"  


"Is it blog-worthy?" I asked?
All heads nodded.

So here is the recipe...quick, simple, healthy, warm and delicious!


Finnan Haddie Chowder
Serves 6


2 tablespoons butter, a little more if the pan seems dry
3 large white or yellow onions, peeled, sliced and cut into 1/2 inch chunky pieces
filtered water
5 large yukon gold or yellow potatoes, washed, diced in 1/2" cubes (I leave the peel on)
1 lb Finnan Haddie
4 cups low sodium chicken broth
2 teaspoons fines herbes
1 teaspoon herbes de provence
1/2 cup half and half
1/2 cup fresh parsley, chopped
fresh cracked black pepper
water crackers


In a stock pot, sautee the onions in butter on low heat.  In another pan,  add the cubed potatoes and pour in enough water to cover.  Bring the potatoes to a boil and then reduce them to a simmer.  Stir the onions from time to time.


While the veggies are cooking, cut the smoked fish into 2" pieces.  The fish will flake apart a little during the cooking.  


When the onions are transluscent and the potatoes almost fork tender, drain the potatoes and add them to the onions.  Add the Finnan Haddie to the onions and potatoes and pour in the chicken stock.  The stock should just cover everything.  


Between your fingers, crumble and sprinkle the dried herbs onto the soup.  Stir to combine.  Bring the soup to a simmer and let it gurgle for 10 minutes or so.  When the potatoes are fork tender and the fish easy to flake apart, turn off the heat and add the half and half and parsley.  Stir again.  Add more half and half if you feel the need.  No need for salt!  The fish brings this element to the dish.  Add a little black pepper to each portion if desired.  Have the crackers standing by.


FYI, the chowder is even better the next day; time allowing the potatoes to drink in some of the smokey essence of the fish.