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Easy prep
One pot

Haddock Chowder

with Parsley Oil & Spinach Salad

Cooking time

20 minutes




640 /serving

The word ‘chowder’ is thought to come from the French chaudière, or cauldron, and you might just need to make use of one tonight given the amount of food packed into this stew! Fresh kernels of corn, plump diced tomatoes and colourful butternut squash all make their way into the pot tonight. Since any chowder worthy of its name must be appropriately thick and nourishing, we add in milk and flour until it is the perfect consistency. Our fillets of haddock go into the pot, too, to cook until perfectly flaky. A spinach, tomato and parsley salad finishes this bright meal.

We will send you:

  • 2 Haddock fillets
  • 90g Baby spinach
  • 50g Diced onions
  • 1 Bunch of parsley
  • 2 Tomatoes
  • 1 Ear of corn
  • 200g Diced butternut squash
  • 20g All-purpose flour
  • 15ml Apple cider vinegar
  • 150ml Milk
  • 9g Chowder spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Fish, Gluten, Milk, Sulphites, Wheat

You will need:

Medium pot
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
42 g
Saturated Fat
13 g
860 mg
Total Carbs
38 g
15 g
32 g
5 g
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Mise en place
Shuck the corn; using your knife, slice the kernels off the cob. Small dice the tomatoes. Roughly chop the parsley leaves and stems.
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Start the chowder
In a medium pot, heat 2 tbsp of butter on medium (double for 4 portions). Add the flour and cook, stirring frequently, 1 to 2 minutes, until a paste forms. Add the onions and corn. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften; season with ⅔ of the spice blend and S&P. Add the milk, ½ the tomatoes and 1 cup water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes, slightly reduced; season with S&P.
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Cook the haddock & squash
Pat the haddock fillets dry with paper towel; season generously with S&P. Add the squash and haddock* to the pot of chowder. Simmer, 8 to 10 minutes, until the squash is tender and the fish is cooked through.
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Make the salad
While the haddock and squash cook, in a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Add the spinach, remaining tomatoes and ½ the parsley; toss to combine thoroughly.
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Make the parsley oil & serve
In a small bowl, combine the remaining parsley and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. Divide the finished haddock chowder between your bowls. Spoon the parsley oil over the chowder and serve the spinach salad on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.