Atlantic Haddock and Leek Chowder

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting chowder featuring tender haddock, potatoes, and leeks in a creamy broth, perfect for chilly Atlantic evenings. This Canadian-inspired seafood recipe, ready in about 60 minutes, pairs haddock fillets, potatoes, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Canadian cuisine 380 cal/serving

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Ingredients

1.5 lbs haddock fillets
2, peeled and diced into 1/2-inch cubes potatoes
2, white and light green parts only, thinly sliced leeks
2, diced onion
3 tbsp unsalted butter
2 cups vegetable broth
1 cup whole milk
1/4 cup all-purpose flour
1 tsp dried thyme
to taste salt
to taste freshly ground black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 2 diced onions and 2 thinly sliced leeks, cooking for 5 minutes until soft and translucent without browning.
Step 2: Add 1.5 lbs haddock fillets (cut into 1-inch cubes) and cook for 2 minutes until lightly browned on the edges.
Step 3: Stir in 2 cups vegetable broth, 2 diced potatoes, and 1 tsp dried thyme, then bring to a simmer. Cover and cook for 15 minutes until potatoes are tender.
Step 4: In a small bowl, whisk together 1/4 cup all-purpose flour and 1/4 cup whole milk until smooth. Gradually stir this mixture into the pot, then add 1 cup whole milk. Cook for 5 minutes, stirring constantly, until the chowder thickens and coats the back of a spoon.
Step 5: Season with salt and freshly ground black pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.