This delicious cold-smoked haddock soup from Stonington Seafood, Maine is made with raw milk and cream. It’s topped with potatoes and onions and is a great alternative to chowders and bisques.
Basic ingredients for smoked haddock chowder
One large smoked haddock, weighing in at 2 lb
1 medium onion, chopped finely
1 1/2 pints of raw milk (you may use pasteurized),
2 tablespoons butter
1/2 cup heavy cream
8 oz diced potatoes Salt,
pepper and chopped parsley.
How to make smoked haddock chowder
First of all, Heat the butter in a small saucepan until the onion is translucent. Add the raw milk. Add the smoked haddock skin-side down.
Now Cover the pot with a lid. After this, Bring to a boil, and let simmer for approximately 4/5 minutes before turning the heat off.
Remove the haddock from its pan. Set aside the fish in flakes.
Add the potatoes to the pan. Cook until fork-tender. Blend in about 1/3 of the potatoes and the liquid until the soup thickens (the more potatoes you add, the thicker it will become). Add the flaked fish to the soup and stir. Add a few chopped parsley leaves to the soup.