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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