Creamy New England Fish Chowder
User Reviews
4.9
Creamy New England Fish Chowder
Description
The Creamy New England Fish Chowder starts by gently sautéing chopped yellow onions in butter and olive oil until soft but not browned. Adding water, bay leaves, thyme, kosher salt, and pepper creates a fragrant broth that simmers gently. Cod is then placed flat in the pot, submerged up to its surface, and poached until it flakes easily, allowing it to absorb the broth's herbal notes while retaining delicate texture.
Diced potatoes are cooked in the flavorful broth, contributing body and texture to the chowder. The addition of whole milk and heavy cream enriches the soup, creating a creamy consistency that contrasts with the flaky fish and tender chunks of potato. Nutmeg adds a subtle aromatic lift, while minced chives introduce a mild onion flavor as a garnish.
Serving this chowder with fresh chives and optionally extra butter or black pepper enhances its richness and presentation. It pairs well as a hearty starter or a main dish during cooler weather. Cod is the preferred fish, but alternatives include snapper, tilapia, monkfish, and other whitefish. This chowder can also be adapted with seafood variations by adding lobster, crab, or shrimp during cooking.
For convenience, peeling potatoes can be skipped for a rustic texture, and cooking times adjusted by adding cubed fish later. To avoid curdling, avoid boiling after adding cream. The chowder stores well refrigerated but should be reheated gently.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 yellow onion 2 chopped (for approximately 2 cups), one quartered and the layers flaked apart, large
- 2-3 cups water
- 2 bay leaf
- 1 pinch thyme or 1/4 teaspoon fresh, dried leaves
- 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. potato scrubbed clean or peeled if you want, diced into 1/2-inch to 1-inch pieces
- 1 cup milk whole
- small pinch ground nutmeg
- 1/2 tablespoon chive minced
- 1 cup heavy cream
- chives for garnish (optional, fresh ground black pepper, extra butter
- black pepper
- butter
- nutmeg
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.
Notes
- Cod is recommended, but whitefish like snapper, tilapia, monkfish, barramundi, or salmon are good alternatives.
- Avoid lean fish such as tuna or swordfish and delicate fish like flounder or sole, which can fall apart when cooked.
- Consider skipping peeling potatoes and adding fish cut into cubes near the end for quicker preparation.
- Do not boil chowder after adding heavy cream to prevent curdling; reheat gently.
- Add other seafood such as lobster, crab, or shrimp during cooking for a seafood chowder variation.
- Omitting clam juice is possible by substituting with extra water or milk and adjusting salt to taste.
- Use a cornstarch slurry to thicken the chowder before adding fish and cream if a thicker texture is desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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