new england fish chowder recipe

Written BySheba G Updated On
new england fish chowder recipe
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The Best new england fish chowder recipe

New England fish chowder is a classic recipe that never fails to impress my family and friends. I’ve been making it for years, and it’s still one of our go-to comfort foods. The dish originated in the coastal regions of New England, where fishermen would bring in fresh seafood and cook it up with potatoes, onions, and sometimes even salt pork or bacon.

The resulting broth is rich and creamy, with a delicate balance of flavors that’s hard to resist. As a busy mom, I love that this recipe is quick and easy to make. It’s perfect for a weeknight dinner or a special occasion.

My kids adore helping me prepare the ingredients, from peeling the potatoes to mashing the clams. But what really sets this recipe apart is its incredible health benefits. By using cod or other white fish, we avoid the high mercury levels associated with darker fish like tuna or salmon.

Plus, the vegetables add fiber and vitamins while keeping the calorie count low. I often serve this chowder with some crusty bread or crackers on the side for dipping into the flavorful broth. It’s an absolute crowd-pleaser at family gatherings or potlucks.

And because it reheats beautifully, I can easily make a big batch on Sunday and enjoy leftovers throughout the week.

New England Fish Chowder

New England Fish Chowder

4.9 from 1911 votes

A creamy and hearty chowder made with fresh cod, potatoes, and aromatic vegetables in a rich broth. This classic New England dish is perfect for a comforting meal on a cold day.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

1 1/2 pounds skinless cod fillet, cut into 1-inch chunks
4 slices bacon, chopped
1 tablespoon unsalted butter
1 large yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups fish stock or clam juice
1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon dried thyme
1 bay leaf
1 cup heavy cream
1 cup whole milk
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Cook the bacon in a large pot over medium heat for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered.
2Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside, leaving the rendered fat in the pot.
3Add the butter to the pot with the bacon fat and melt over medium heat.
4Add the diced onion and celery and cook for 5 to 6 minutes, stirring frequently, until the vegetables are softened and translucent.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour and form a roux.
7Slowly pour in the fish stock while whisking continuously to prevent lumps, then add the diced potatoes, dried thyme, and bay leaf.
8Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 12 to 15 minutes until the potatoes are tender when pierced with a fork.
9Reduce the heat to low and gently stir in the heavy cream and whole milk until fully incorporated.
10Add the cod chunks to the pot and cook for 5 to 7 minutes, stirring very gently once or twice, until the fish is opaque and flakes easily with a fork.
11Season the chowder with salt and freshly ground black pepper to taste.
12Remove the bay leaf from the chowder and discard it.
13Ladle the chowder into bowls and garnish each serving with the reserved crispy bacon and a sprinkle of fresh parsley.
14Serve immediately with crusty bread or oyster crackers on the side.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a richer flavor, use a combination of fish stock and clam juice. Avoid overcooking the fish; it should just flake apart when gently pressed. You can substitute haddock or halibut for the cod if desired.

Watch Video Of How New England Fish Chowder Works

This New England fish chowder is the recipe I reach for whenever I need something that feels special but does not keep me in the kitchen all day.

It works just as well for a quiet weeknight as it does for a family gathering, and everyone from kids to grandparents cleans their bowl.

If you are looking for one pot of food that brings people to the table, this is it.

❓ Frequently Asked Questions About New England Fish Chowder

Q: What type of fish should I use in New England fish chowder?

I recommend using cod or haddock as they have a mild flavor and firm texture that works well in this recipe.

Q: Can I substitute other types of seafood in place of fish?

Sure! You can also use shrimp, scallops, or mussels if you prefer. Just be sure to adjust the cooking time accordingly.

Q: How do I prevent the chowder from becoming too thick?

To avoid this, you can add a little more milk or cream towards the end of cooking time.

Q: Can I make this recipe ahead of time?

This chowder freezes beautifully, so feel free to prepare it up to a day in advance and store it in an airtight container in the fridge.

Q: What’s the best way to reheat leftover chowder?

I recommend reheating it gently over low heat until warmed through, avoiding any scorching or burning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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