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.

Aromatic Swedish Dill and Haddock Chowder with Warm Potatoes

Name: Aromatic Swedish Dill and Haddock Chowder with Warm Potatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Unsalted butter; Yellow onion; Garlic cloves; All-purpose flour; Fish stock or clam juice; Haddock fillets; Heavy cream; Salt and pepper; Yukon Gold potatoes; Salt; Water; Fresh dill; Bay leaf; White pepper

A comforting Nordic-inspired seafood dish

This hearty Swedish chowder combines tender haddock, aromatic dill, and warm potatoes for a comforting and flavorful meal.

1 h 10 min
4
Intermediate

Ingredients

For the Chowder Base

Unsalted butter

2 tbsp

Yellow onion

1 medium, finely chopped

Garlic cloves

2 cloves, minced

All-purpose flour

2 tbsp

Fish stock or clam juice

4 cups

For the Seafood

Haddock fillets

1 lb, skin removed, cut into 2-inch pieces

Heavy cream

1 cup

Salt and pepper

To taste

For the Potatoes

Yukon Gold potatoes

4 medium, peeled and diced

Salt

1 tsp

Water

Enough to cover potatoes

For the Herbal Aromatics

Fresh dill

1/4 cup, chopped, plus extra for garnish

Bay leaf

White pepper

1 tsp

Preparation

Preparing the Chowder Base

Melt Butter

In a large pot, melt the butter over medium heat.

Sauté Onion and Garlic

Add the chopped onion and garlic, sauté until translucent.

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

Add Haddock

Gently add haddock pieces to the chowder base.

Chill the fish for easier cutting into uniform pieces.

Add Cream and Season

Pour in the heavy cream, stir, and season with salt and pepper.

Add Aromatics

Add fresh dill, bay leaf, and white pepper. Simmer on low heat.

Do not boil after adding cream to prevent curdling.

Cooking Process

Potato Boiling

Cover diced potatoes with water and salt. Boil until tender, about 15 minutes.

Chowder Simmering

Let the haddock and broth simmer until the fish is cooked through and flakes easily.

Finishing Touches

Adjust seasoning, remove bay leaf, and mix in additional dill before serving.

Plating & Serving