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A staple of Maine cuisine, thick, creamy haddock chowder will satisfy any appetite. Quick and simple to make, you won’t be disappointed with this recipe, ever!



  • 3 ounces bacon, fried, chopped into small bits.
  • 1 large yellow onion, sliced.
  • 2 cups bottled clam juice.
  • 1 cup water.
  • 3 cups russet potatoes, diced.
  • 1 teaspoon sea salt.
  • 1/2 teaspoon ground black pepper.
  • 2 cups half and half.
  • 2 teaspoons dried thyme.
  • 2 pounds haddock, cut into 2 inch pieces.
  • 2 tablespoons unsalted butter.


  1. Cook the bacon in a large soup pot over medium heat until the bacon is crisp and the fat is rendered, 10 to 15 minutes. Remove the bacon bits with a slotted spoon and drain on paper towels (refrigerate until ready to serve)You should have at least 2 to 3 tablespoons of fat left in the pot.
  2. Add the onion and celery to the drippings and cook over medium heat until the vegetables begin to soften, about 5 minutes. Add the clam juice, water, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to medium low and cook, covered until the potatoes are tender, about 15 minutes.
  3. Add the half and half and thyme. Add the fish, bring to a simmer over medium heat, and cook until the fish is opaque, about 5 minutes. 
  4. When ready to serve, add the butter and reheat gently (do not boil) adjusting the seasonings and adding more water if necessary, and ladle into bowls. Pass a bowl of reserved bacon bits for sprinkle on top, if desired.