New England Fish Chowder
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5
10 reviews
Excellent
New England Fish Chowder
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Wonderfully rich New England Fish Chowder is easily restaurant-quality with tender chunks of potato, flaky white fish, and a savory, seasoned broth that seafood and soup lovers will definitely enjoy! This version is inspired by Maine but fish chowder is popular throughout New England and the British Isles.
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Ingredients
- 6 trips of Bacon chopped
- 2 Tablespoons butter salted
- 1 onion finely chopped, large, yellow
- 3 celery chopped, stalks
- 1 Tablespoon thyme or 1 teaspoon dried thyme, fresh
- 1 teaspoon Old Bay seasoning or more to taste
- 3 large Yukon Gold potato about 4 cups, cubed into 1/2-inch pieces
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon ground black pepper or more to taste
- 3 cups chicken stock
- 8 ounces clam juice
- 1 1/2 to 2 pounds cod fillets cut into 2" pieces, diced into 1/2 inch cubes (or 1 pound cod, 1/2 pound bay scallops, 1 pound shrimp, and 1-2 (6 1/2-ounce can of minced clams, undrained, skinless, or haddock or pollock fillets
- 2 cups heavy cream
- parsley for garnish, fresh, chopped
Instructions
- In a large heavy bottomed pot or dutch oven, cook the bacon until crispy, the remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain.
- Add butter to the pot. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook for about 5-7 minutes, until onions have softened. Add the thyme and Old Bay seasoning.
- Add chopped potatoes, salt, and pepper, then cover with the chicken stock and clam juice. Bring to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
- Add the pieces of fish to the dutch oven, nestling them on top of the potatoes. Cover with a lid and cook another 5-7 minutes, until the fish has turned opaque all the way through.
- Add the cream and stir to combine. Cook another 2-3 minutes until heated all the way through. Taste and adjust the seasoning with more Old Bay seasoning, salt, or pepper as needed.
- Serve with the cooked bacon and freshly chopped parsley sprinkled over the top.
Notes
- Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve.
- Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.
- For thicker chowder: This recipe relies on the starch from the potatoes and the creaminess of the cream to thicken it only slightly. If you prefer a thicker chowder, try sprinkling 1/4 cup of flour over the cooked celery and onions and stirring that in for 1-2 minutes before adding the potatoes and broth.
- Optional add-ins: You might try adding 1 can of creamed or whole kernel corn. Or slice 8 ounces of mushrooms and sear them, then add to the soup.
- Adapted from Bon Appetit.
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
22g
(7%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
139mg
(46%)
Sodium
731mg
(30%)
Potassium
858mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1104IU
(22%)
Vitamin C
18mg
(20%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 731mg | 30% |
| Potassium | 858mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1104IU | 22% |
| Vitamin C | 18mg | 20% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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