Thick and rich, this haddock chowder recipe is a Maritime classic.
In a large 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 medium 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 just 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. Do not stir.
Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir gently. Add the salt and pepper. Simmer gently over low heat for 15 minutes, stirring occasionally. Serve hot garnished with chopped parsley.
Servings 8