Helen’s Original Fish Chowder

Recipe for Helen’s Original Fish Chowder


4 tablespoons unsalted butter
1 medium-size onion, cut into ¼-inch cubes
4 cups water
2 medium-size russet potatoes, peeled and cut into ¼-inch cubes
2½–3 pounds skinned fresh haddock, cut into 1½-inch chunks
2 cups heavy cream
2 teaspoons kosher salt
¼ teaspoon white pepper
¼ teaspoon dried dill


In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.
Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside. Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir.
Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.


8 to 10 servings

Preparation Time

30 Minutes

Total Time

45 Minutes

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Fish chowder

Heavy cream substitute??? Can't have heavy cream! Suggestion pls.

substitute for heavy cream

The Editors's picture

Hi, Marlen. You can try substituting evaporated milk or even whole milk in place of heavy cream.