Traditional Acadian Fish Chowder

This is the first recipe in our “Oui Chef” series. A very basic chowder utilizing ingredients that the Acadians would have had on hand. Don’t let the absence of “fancy” ingredients fool you, it may be simple but it is very flavorful.

Acadian Fish Chowder Recipe

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Acadian Fish Chowder Recipe

Traditional Acadian Fish Chowder

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5 from 1 review

  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 2 tbsp butter, divided
  • 1 cup diced onion
  • 2 cups diced potato
  • 2 tsp salt
  • 1 tsp Freshly-ground pepper
  • 1 tbsp herb sale or 3 tbsp green onions chopped
  • 4 cup milk (2%)
  • 2 cups water
  • 1 lb haddock cubed
  • 1 can evaporated milk


  1. In a large heavy bottom pot melt 1 tbsp butter and sauté the onions till translucent for 2 to 3 minutes.
  2. Add the potatoes, salt, pepper, and herb sale, 2 % milk, and water, bring to a boil then simmer for 15 minutes or until the potatoes are fork tender.
  3. Add the haddock and simmer for another 10 minutes.
  4. Add the evaporated milk and simmer for 4 to 5 minutes.
  5. Add the remaining butter just before serving.
  • Category: Entree, Fish, Soup, Recipes