Creamy New England Fish Chowder
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4.9
468 reviews
Excellent
Creamy New England Fish Chowder
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This Fish Chowder recipe is a New England classic, made with a creamy texture and simple ingredients, packed with cod (or another whitefish), potatoes, and onions. They key to perfect fish chowder is the technique of poaching the fish so it flakes apart perfectly.
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large yellow onions 2 chopped (for approximately 2 cups), one quartered and the layers flaked apart
- 2-3 cups water
- 2 bay leaves
- 1 pinch dried thyme leaves or 1/4 teaspoon fresh
- 1 teaspoon kosher salt more if needed
- 1/4 teaspoon black pepper more if needed
- 1.5 - 2 lbs. cod or other fish (see notes)
- 8 oz. clam juice
- 2 lbs. potatoes scrubbed clean or peeled if you want, diced into 1/2-inch to 1-inch pieces
- 1 cup whole milk
- small pinch ground nutmeg
- 1/2 tablespoon minced chives
- 1 cup heavy cream
- more chives, fresh ground black pepper, extra butter, and nutmeg for garnish (optional)
Instructions
- In a large heavy pot such as a dutch oven, melt the butter (1 tablespoon) with the olive oil (1 tablespoon) over medium heat. Add the 2 chopped onions, stir to coat in the oil and butter, and sauté until translucent and softened, but not browned, stirring occasionally, about 5 minutes. (If the onions are browning, turn heat down to medium-low and add a little water, or cover to keep the steam in.)
- Add 2 cups of water to the pot, as well as the pinch of thyme, two bay leaves, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon). Bring to a boil.
- Add the cod (2 pounds) to the pot. Place the pieces so they are flat and in one layer (or if your filets are very thin, stacking them is fine). The water should come up to the top of the pieces, but not submerge them. If the water seems too low, you can add 1/2 cup to 1 cup more. Bring it up to a low simmer, cover, and cook on low for 4-5 minutes until the fish flakes apart (if your burner is hot, you can just turn off the heat and cover).
- Using a fish spatula or slotted spoon, remove the fish to a large plate or rimmed baking sheet (I used a quarter sheet pan). Place the plate in the fridge or freezer, if you have room, for a couple of minutes so it cools faster and doesn't continue to cook. When the fish is cool enough to handle, gently flake it apart with your hands. You want the flakes to remain intact - don't over-flake it!
- Add the clam juice (8 oz.) to the pot, as well as the cubed potatoes. Bring to a boil, cover, and simmer on low for about 15 minutes, or until potatoes are cooked (pierce one with the tines of a fork to check if it's soft enough).
- While the potatoes are cooking, scald the milk. Place the milk (1 cup) and the quartered onion layers into a small saucepan. Bring it to a boil, then turn the heat to low and simmer uncovered for 5-7 minutes. Watch it carefully, as boiling milk will bubble up and might boil over!
- When the potatoes are finished cooking, strain the scalded milk through a mesh sieve into the pot. Add the flaked fish, as well as the chives (1/2 tablespoon) and the small pinch of nutmeg (we used fresh nutmeg; just a couple of grates on a microplane zester will do it).
- Bring the chowder back to a simmer. Turn off the heat. Stir in the heavy cream (1 cup), being careful to stir very gently so as not to break apart the fish too much. Season with salt and pepper to taste, if necessary.
- Serve. If you like, garnish each bowl with a small pat of butter, some more nutmeg and chives, and fresh grated black pepper.
Equipments used:
Notes
Cod is the best to use for fish chowder. But if you can't find it, or it's too expensive, here are some alternatives.
Good fish to use - other whitefish, such as snapper, tilapia, monkfish, barramundi or other sea bass, or salmon. Bad fish to use - lean fish such as tuna and swordfish (because they don't flake apart well), and delicate like flounder and sole because they flake too much and fall apart (however, they do add flavor so if you have some you need to use up, throw it in!).
- Good fish to use - other whitefish, such as snapper, tilapia, monkfish, barramundi or other sea bass, or salmon.
- Bad fish to use - lean fish such as tuna and swordfish (because they don't flake apart well), and delicate like flounder and sole because they flake too much and fall apart (however, they do add flavor so if you have some you need to use up, throw it in!).
- Time saving tips: to save time, you can skip peeling the potatoes, cube the fish and add at the end instead of poaching and removing to flake, and/or use half the amount of evaporated milk instead of scalded whole milk.
- To cool the fish faster to flake, place the plate or rimmed baking sheet of fish in the freezer for a couple of minutes, then flake apart with your hands, or freeze the tray itself for 10-15 minutes before placing fish on it.
- You can add other seafood like lobster, crab, shrimp, etc., to make a seafood chowder. If it's uncooked, add it when you poach the fish. If it's already cooked, add it when you add the flaked, cooked fish back into the pot.
- If you reheat this chowder, be sure not to bring it to a boil after you've added the heavy cream, as it may curdle/separate.
- You can omit the clam juice if you like. Just add 1 cup more water or milk, and a little more salt to taste.
- If you like a thicker texture, you can add a cornstarch slurry to the soup just before adding the fish back into the pot. Mix 1/4 cup of milk with 2 tablespoons cornstarch until smooth, then pour into the pot and stir, heating until thickened (use more or less cornstarch according to preference). Then, add the fish and heavy cream (the cream will also thin it out a bit so make sure it's a bit thicker than your preference beforehand).
Nutrition Information
Show Details
Serving
1.5cups
Calories
249kcal
(12%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
481mg
(20%)
Potassium
502mg
(14%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
619IU
(12%)
Vitamin C
6mg
(7%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 249kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 481mg | 20% |
| Potassium | 502mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
468 reviews
Excellent
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