Haddock Chowder
This creamy haddock chowder provides grounding nourishment and gentle warmth—ideal for calming Vata and stabilizing Kapha during cooler months. The light, easily digestible protein from haddock pairs with sweet potatoes (or regular potatoes), aromatic herbs, and a touch of creaminess from coconut milk or dairy. Subtle spices help kindle Agni (digestive fire) without overwhelming Pitta, making it a soothing, versatile soup for late fall and winter.
SERVES
8
PREP
30 minutes
COOK
45 minutes
Ingredients
1 lb haddock, chopped
3 large potatoes, peeled and diced (or substitute sweet potatoes if preferred)
Instructions
Sauté Aromatics
In a large saucepan or soup pot, melt the ghee over medium heat.
Haddock Chowder is a balancing and satisfying soup that harnesses the sweet, grounding qualities of potatoes alongside the lean, readily digestible protein of haddock. The gentle sweetness supports both Vata and Kapha by providing stable energy, while warming aromatics—like onion, garlic, and thyme—ensure adequate heat to keep digestion strong. A splash of coconut milk (or a small amount of dairy if preferred) adds a cooling, creamy texture without creating excessive heaviness.
By blending sweet, salty, and gently warming tastes, this chowder helps maintain a harmonious internal environment when temperatures drop. It’s an excellent choice for winter meals, offering a comforting way to support overall vitality and immunity.
A Bowl Made for the Season
Explore the Ingredients
Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.
Celery
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Potatoes
