Aromatic Swedish Dill and Haddock Chowder with Warm Potatoes
This hearty Swedish chowder combines tender haddock, aromatic dill, and warm potatoes for a comforting and flavorful meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Chowder Base
- 1
Melt Butter
In a large pot, melt the butter over medium heat.
- 2
Sauté Onion and Garlic
Add the chopped onion and garlic, sauté until translucent.
- 3
Add Flour and Stock
Stir in the flour and cook for 1 minute, then gradually add the fish stock, whisking to prevent lumps.
Preparing the Seafood
- 1
Add Haddock
Gently add haddock pieces to the chowder base.
Tip: Chill the fish for easier cutting into uniform pieces.
- 2
Add Cream and Season
Pour in the heavy cream, stir, and season with salt and pepper.
- 3
Add Aromatics
Add fresh dill, bay leaf, and white pepper. Simmer on low heat.
Tip: Do not boil after adding cream to prevent curdling.
How to Make Aromatic Swedish Dill and Haddock Chowder with Warm Potatoes
Total time: 1 h 33 min · Yields 4 servings
- 1
Potato Boiling
Cover diced potatoes with water and salt. Boil until tender, about 15 minutes.
- 2
Chowder Simmering
Let the haddock and broth simmer until the fish is cooked through and flakes easily.
- 3
Finishing Touches
Adjust seasoning, remove bay leaf, and mix in additional dill before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this chowder ahead?
Yes, prepare the chowder base a day ahead, and add the seafood when reheating to prevent overcooking.
Can I substitute haddock with another fish?
Yes, cod or pollock are excellent alternatives.
Is there a dairy-free option?
Substitute heavy cream with coconut milk or a dairy-free cream substitute.
How do I reheat the chowder without curdling the cream?
Gently reheat on low, stirring frequently to prevent boiling.
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