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.
Servings: 8 servings
Calories: 474kcal
Ingredients
- 6 strips 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 ½-inch pieces
- 1 teaspoon kosher salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 3 cups chicken stock
- 8 ounces clam juice
- 1 ½ to 2 pounds skinless cod, haddock, or pollock fillets, cut into 2" pieces, diced into ½ inch cubes (or 1 pound cod, ½ pound bay scallops, 1 pound shrimp, and 1-2 (6 ½-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.
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 ¼ 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
Calories: 474kcal | Carbohydrates: 22g | Protein: 23g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 731mg | Potassium: 858mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 1mg