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Summer Haddock, Corn & Potato Chowder

with Garlic Toast

Cooking time

35 minutes




600 /serving

At Goodfood, we’re huge fans of chowder in all its possible forms, and we think we’ve outdone ourselves with this satisfying summer version! The rich broth is filled with aromatics and seasonings and finished with a hint of cream. The body of the soup is filled with the best of fresh summer corn, chunky potatoes and delicate haddock fillets. For an even better and more delicious experience, soak it all up with homemade garlic bread and we promise: this meal will give you a whole new perspective on chowder!

We will send you:

  • 4 Haddock fillets
  • 450g Potatoes
  • 2 Garlic cloves
  • 1 Bunch of parsley
  • 2 Ears of corn
  • 1 Lemon
  • 1 Onion (or shallot)
  • 60g Vegetable demi-glace
  • 30g All-purpose flour
  • 75ml Heavy cream
  • 4 Slices of country bread
  • 4.5g Old Bay spice blend (celery salt, black pepper, mustard, laurel bay leaves, nutmeg, paprika, Cayenne pepper, cloves, ginger, mace, cardamom)

Contains: Fish, Gluten, Milk, Mustard, Wheat

You will need:

Large pot
Large pan
Olive oil
3 tbsp Butter
Salt & pepper
Total Fat
22 g
Saturated Fat
10 g
910 mg
Total Carbs
70 g
5 g
34 g
4 g
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Mise en place
Peel, halve and small dice the onion. Smash the garlic cloves. Shuck the corn and slice the kernels off the cob. Juice the lemon. Small dice the potatoes. Roughly chop the parsley leaves and stems.
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Start the chowder
In a large pot, heat 3 tbsp of butter on medium. Add the onions and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the flour and cook, stirring frequently, for 2 minutes. Add the potatoes, demi-glace, 3 cups of water and ½ the parsley; bring to a boil. Cover, reduce the heat and let simmer for 10 minutes, until the potatoes are tender.
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Finish the chowder
Pat the haddock fillets dry with paper towel. Add the fish*, lemon juice and corn to the pot of soup; season with S&P. Let simmer uncovered for 7 minutes, flipping the fish over once. Add the cream; season with as much of the spice blend as you’d like and S&P to taste. Cook, 1 to 2 minutes, until the cream is incorporated. If the soup hasn’t thickened, smash a few of the potato pieces against the side of the pot and cook, 1 to 2 minutes longer.
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Prepare the garlic toast
While the chowder cooks, heat a large pan on medium-high. Drizzle each slice of bread with olive oil. Add the slices of bread to the pan and cook, 2 to 3 minutes per side, until golden brown; season with S&P. Once cool enough to handle, rub both sides of the toasted bread with the smashed garlic cloves.
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Plate your dish
Divide the finished chowder between your bowls. Garnish with the remaining parsley. Serve the garlic toast on the side. Bon appétit!

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