Helen’s Haddock Fish Chowder
Rich and thick with Maine potatoes and fresh haddock, this haddock fish chowder recipe from Helen’s Restaurant in Machias, Maine, is a Down East classic.
By Yankee Magazine|Aug 02 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWhen Helen and Larry Mugnai opened Helen’s Restaurant in Machias, Maine, in 1950, their haddock fish chowder—made with North Atlantic fish—was served only on Fridays. So you can thank current owners Julie and David Barker, who made some slight alterations (let’s call them improvements) to the “wildly popular” chowder, for making it a daily item. The simplicity of this haddock fish chowder is all Down East ingenuity: The haddock is cooked in the potato water, and that broth becomes the basis of the chowder. When a devastating fire forced the Barkers to rebuild their restaurant, they upgraded the design by relocating a fireplace and adding small conference rooms and a bar, but they knew where to draw the line: They wouldn’t dream of changing the menu, which means that the haddock fish chowder is here to stay.
SEE MORE:
Best Winter Soups, Stews, and Chowders
Favorite Haddock Recipes
Classic New England Clam Chowder
Yield:
8-10 servingsIngredients
4 tablespoons unsalted butter
1 medium-size onion, cut into 1/4-inch cubes
4 cups water
2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes
2 1/2 – 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks
2 cups heavy cream
2 teaspoons kosher salt
1/4 teaspoon white pepper
1/4 teaspoon dried dill
Instructions
In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.
Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside.
Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir.
Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.
Helen’s Fish Chowder is by far the best fish chowder I have ever eaten. My husband agrees. The recipe is simple and results in a straight forward delicious chowder. Leftovers are even better the next day.
Had this fish chowder on Saturday Setember 26,2015. Bought the medium bowl. It was so delicious. I’m definitely getting this again when I go back north from Connecticut.
I’m from Maine and have been away for almost 30 years. This brought me right back to the wonderful chowders that I grew up on.
I just made this for lunch today. Moved from MA to FL. Love New England fish chowders. I can’t find any down here to compare. This was simple, plain, yet full of flavor. I did add a small bottle of clam juice as part of the water. Don’t leave out the dill, it’s lovely. I will keep this recipe and make it for company.
This recipe is a keeper! It is so delicious! My husband loves to fish, so I was searching for a new recipe using fish and came across this gem. This soup is now one of my “go-to recipes”. It is easy to make, and the results are heavenly. I highly recommend it!
We do not have a chance to visit Helen’s in Machias very often but when we do we order the yummy “Chowda” and of course their magnificent pies. Thank you for getting us the recipe…we will treasure it. If you are visiting Maine this is a must-stop. Machias is New England at it’s best!
I live in VA and don’t know if I can find haddock. If not, what fish can I substitute?
Hi Ann. Any firm white fish like cod, pollock, or hake would also work well in this chowder. Enjoy!
Maybe ! To me though ; nothing is as good as Haddock.
I made it with previously frozen Cod and it was still delicious ! I live in Maine…so fresh frozen Cod is still pretty darn good.
If Schwan’s is available in your area, they used to carry a white fish that made a super chowder. They stopped our route in GA and have been without chowder for 2 years as we haven’t found anything comparable and the haddock in the groceries is too expensive. Did find it frozen ONCE at Walmart but had no taste.
z
I have eaten at Helen’s in Machias since 1963, thier recipes can be duplicated, but Helen’s will always be the Best. Nothing on the East Coast can match thier food.Wish I was still thereI
I am from Mt. Vernon, Maine and when I go back to visit I have to go to The Red Barn restaurant in Augusta and it is the best place to eat Maine Sea Food !!!!!
instead of simmering the fish, I follow Chef Jasper Whites advice not to cut the fish into small pieces but rather to place the fish on top of the hot broth, turn off the heat, cover, and let the whole piece of fish cook in the hot broth until it flakes, Great recipe
actually, turn down the heat to simmer until done,
That’s how the cook does it where I work. Plus, her chowder base is out of this world–it creates a thick, butter-flavored broth that is beyond divine!
I knew Helen and Larry since 1960 and have eaten in the old down town resturant and we have not found any fish chowda from Me to Fl that can come close to thiers.
Try the new friendly restaurant by Eastport fish chowder is great
we can get cod in Fla maybe prior frozen ??? B Js has legal seafood clam chowder can add fish, clam juice 7 and lt cream in an emergency lol
Bj’s in Florida occasionally has fresh haddock and Publix does, also.
Try Vermont Country Store’s (mail order) “common crackers” with the chowder. Can’t find them anywhere else. I add a little tarragon to my chowder. Love the flavor!!!
i am from alabama, a fan of clam chowder, this is a little slice of heaven.
This is the kind of fish chowder we grew up with here in New England. Simple, pure and delish!!! Made this recipe tonight and only substituted bacon fat for the butter and it was very good. Can wait to try the left overs today for lunch. Thank you Yankee for these downeast and down-home wonderful recipes.
I have a friend who once lived in Main from which I got my fish stew (chowder) recipe. It calls for the fried pork bits and a spoonful of Major Gray’s chutney on top when serving, Delicious and I’m not a fish person!
If you want honest to God fish chowder you have to try out a couple of slices of salt pork to soften the onions in. Forget the dill and use thyme and if you can’t get Haddock, forget it.l
So quick and easy and very delicious! Thank you for this recipe. ????
I haven’t made it in years, but I cookeddiced salt pork— not butter— until the pieces were crisp, then removed the pieces and added the onions. I topped the finished chowder with the crisp salt pork.
I use Bar Harbor fish stock and white wine instead of water, delicious!
In Scotland this chowder is made with smoked haddock and called Cullen Skink where do I find mail order smoked haddock?
I substitute evaporated milk for the cream and salt pork for the butter as my NE grandmother taught me same with clam chowder and nice with a common cracker floating on top!
That’s how my mom made it, and thats how i make it now. She also used salt pork on turkey and chickens while roasting to make crispy skin. Just poke a cube into the breast with a toothpick.
Helen’s Strawberry Pie. OMG. Nuff said.
You get a big AMEN from me. When stationed at Southwest Harbor, I was charged with inspecting oil facilities and cleaning/investigating oil spills. Helen’s was always on my travel itinerary when Down East!
My mother always made a more milky fish chowder, this closest I ever came to the texture was Snow’s which is no longer made. I do not like thick muddy chowder, reminds me of wallpaper paste.
I honestly do not like a thick pasty chowder, if I substitute milk for the heavy cream will this recipe produce a more milky thinner chowder. My Mother made more of what I think was an Irish type of fish chowder and as close as I could ever come the the consistency was: Snow’s which is no longer made. Unfortunately I never got her recipe.
I just made it tonight. It was not thick at all and I used heavy cream. It is very thin and milky because of how much water is added (which is how I like it too). It was nice.
Snows is now owned by Bumble Bee. I can get it at my local Market Basket.
DeMillo’s in the Old Port of Portland makes a pretty outstanding Haddock Chowder as well. I use to go there quite often growing up just for the chowder….
Is that a ship? Loved it. it’s still open
I was puzzled by the fact that you stated “Rich and thick with Maine potatoes…” in the heading and then listed russet potatoes in the ingredients. Actual Maine potatoes are much better then russets. They are creamier and have a better texture then regular russet potatoes.
Caribou Russet potatoes are amazingly delicious and are russets grown inMaine. Check them out…creamy and rich.
Caribou russets are the best !!
We do grow Russet potatoes here in Maine.
Cod is just as good. A little corn starch mixed with cold water made a great thickener.
No corn starch or flour!
Great info, now in FL don’t miss the weather but sure miss the NE food
Sounds like a great recipe! I definitely will try it. I will substitute cod for the haddock. Was force fed haddock as a kid by my haddock-loving parents and can’t eat it anymore! LOL! Anyway I want to recommend Red’s Best seafood. They are on the pier in Boston and have perfected flash freezing of all New England’s finest fish. They vacuum seal all cleaned and filleted fish in one pound parcels and ship anywhere in the country. I love only a few miles from the pier but decided to try during the pandemic. So glad I did! It is the best and freshest smelling fish I have ever eaten. It smells like the ocean when you open the package. It keeps for months in the freezer and takes up very little space. You can build your own box of 5 or 10 pounds. Not cheap, but good for whenever you need a fish fix. Also the Cape scallops are to die for! You can find them online. I also got Jasper White’s chowder cookbook on Amazon used. Only costa few dollars. Great regional chowder recipes from our area. Happy eating!
My family is from Maine and I have spent a lot of summers up there. This chowder sounds very close to how my mother made it. Thanks for sharing the recipe!
Making it tonight! Thank you so much for sharing
I made the chowder during a snowy day and it was delicious for dinner. The flavor and consistency reminded me of my mother’s chowder. I used a combination of heavy cram with half and half.
I used to have a home in Lubec Maine and we used to visit Helen’s in Machias, her blueberry pie is the greatest.
Last time I was there was just before the fire. So glad they rebuilt. Always make a stop when I visit. Got the best whole belly fried clams in the world. Out here in the midwest they call clam strips fried clams – they haven’t got a clue! I don’t even eat them. I want to be able to savor the “real” thing when I have it.
I was in Florida last Winter. I struck up a conversation with a Floridian about Fried Clams. When I mentioned the clams with the bellies she asked what I did with them. I said, “eat them”. She couldn’t believe it. LOL on that one.
I am going to try this recipe. It is making my mouth water for chowder. Thanks for the recipe.
First went to Helen’s in early ’70 and enjoyed the fish chowder — the best ever –and the pies. Used to have to stand in line, before the fire, downtown on the sidewalk. It was always worth it.
Crazy not to use fish stock instead of water.
If you’re going to do it do it right.
As someone with 100% Maine heritage, Helen’s provided food for my grandmother’s post funeral lunch. However, this recipe is not true to Maine. Fresh haddock, absolutely, 2 1/2 # of yummy. Cream and dill? Gross. Whole milk and only butter, salt and pepper. 7 ingredients only. Never eat until the second day. Heaven on a bowl.
Agree–no dill.
I cook diced potato about 10 min. in water just
to cover, then lat fish fillet on top and steam til flakes. Add a quart of milk, S & P, done. Let sit overnight before serving. Garnish w/bit of fresh parsley flakes and/or paprika. Delish!!
My mother used to use evaporated milk – probably because it was shelf stable and available at a time when fresh milk wasnt always available on the islands.
Lived in Machias many years ago. Helen’s was such a great place to visit. The chowder was the best. Even though I live in Florida I still make chowder especially when Public has the haddock. If you are ever in Maine be sure to eat at Helens. If memory serves there is also a Helen in Ellsworth. Even though it as a ride form Bar Harbor my mom and I always made the trip.
No corn starch or flour here either
Made it today for lunch, it’s perfect even tho I substituted with one cup of half and half and cup heavy cream.
Can I freeze this chowder?
Yes, chowder may be frozen. Potatoes suffer a bit – they get a little mushy, but the chowder is still delicious.
This past October, Boyfriend and I spent a week in a Jonesport Airbnb to get away from the Houston heat. During our little adventure, we ran across Helen’s restaurant. Boyfriend had the fish soup. Fell in love with it immediately. I’ve been looking since then to find a recipe that compares. So thrilled to find this.
I just hope the local supermarket has haddock.
I grew up in Maine (and back now) lived in Mississippi 48 years and consider that home ! Here’s what the truth if you haven’t figured it out ! This is the Best Chowder recipe! For a fact !! Don’t know if you can get haddock in Houston or not !! But I know you can get fresh cat fish !! I don’t care what anyone says !! Fresh catfish (I’m talking about farm raised in the South) will make just as good a Helen’s Chowder as fresh haddock will ,any day !! I know ,I’ve made it many times !!
Try it and let me know please!!
Best chowder! I made it Super Bowl Sunday and I have to say ig is better than what I have had in any local restaurants and so easy! I can’t wait to make it again soon. Enjoy!
I grew up a 45 minute drive from Helen’s. My dad would take us to Machias to visit our grandmother and we’d often take her to Helen’s for a slice of pie. I was a picky kid so I never actually had the chowder at Helen’s. Now that I’m an adult haddock chowder is one of my favorites. This is by far the best recipe I’ve tried and I love that it comes from my little corner of the world, from a restaurant so dear to my family.
What is it about this recipe that makes it thick?
The potato water with the starch in it