5.0 from 15 votes
New England Fish Chowder
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 474 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 6 trips of bacon, chopped
- 2 Tablespoons salted butter
- 1 large yellow onion, finely chopped
- 3 celery stalks, chopped
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning, or more to taste
- 3 large Yukon Gold potatoes, 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 skinless cod, haddock, or pollock 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)
- 2 cups heavy cream
- fresh chopped parsley, for garnish
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.
Cup of Yum
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
Calories
474kcal
(24%)
Carbohydrates
22g
(7%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
731mg
(30%)
Potassium
858mg
(25%)
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
% 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.