Soups · Soup
Haddock & Celery Chowder
A chunky haddock chowder with celery, cauliflower and cream, without potato or flour.
- Prep
- 15 min
- Cook & rest
- 30 min
- Total
- 45 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Haddockraw, boneless, large cubes550 g
- Cauliflowersmall florets450 g
- Celeryfinely sliced180 g
- Oniondiced60 g
- ButterUnsalted25 g
- WaterDrinking water900 g
- Heavy creamFluid, heavy whipping120 g
- ThymeDried0.5 g
- Parsleychopped10 g
- SaltTable salt5 g
- Black pepperDried, ground1 g
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STEP BY STEP
Let’s make it.
- Melt butter in a soup pot. Soften onion and celery for 6 minutes, then add thyme.
- Add cauliflower, measured water, salt and pepper. Simmer for 15 minutes until cauliflower is tender.
- Crush a few florets against the side of the pot to lightly thicken the broth. Stir in cream and add haddock.
- Simmer gently for 6–8 minutes until haddock reaches 145°F (63°C). Add parsley and divide evenly into 4 servings.
Kitchen notes
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 9.6 g
- Fiber
- 3.4 g
- Carbs − fiber
- 6.2 g
- Protein
- 26.1 g
- Fat
- 17 g
- Energy
- 291 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Haddock & Celery Chowder
For 4 servings
Fish & seafood
- HaddockRaw550 g
Vegetables
- CauliflowerRaw450 g
- CeleryRaw180 g
- OnionRaw60 g
Eggs & dairy
- Heavy creamFluid, heavy whipping120 g
Oils & fats
- ButterUnsalted25 g
Herbs & spices
- Black pepperDried, ground1 g
- ParsleyFresh10 g
- SaltTable salt5 g
- ThymeDried0.5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/haddock-celery-chowder/
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