Easy Creamy New England Fish Chowder Recipe

Published: Oct 23, 2022 · Modified: Jun 19, 2023 by Faith · This post may contain affiliate links · 54 Comments

Rich and hearty, this creamy New England Fish Chowder recipe has a flavorful broth with chunks of white fish and plenty of vegetables.

dish of new england fish chowder on wooden board on marble counter

I can't think of a more comforting chowder.

This one is easy to make, features layers of flavor, and will have you spooning up every last drop from your bowl.

fish chowder in pot with fresh sliced bread

In This Article

Traditional New England Fish Chowder Recipe

A few characteristics of traditional New England fish chowder are: no tomatoes, no flour, and a light, delicately-flavored broth.

And for me, this dish is really all about the broth. There is a subtle sweetness from the milk and veggies, smokiness from the bacon, brightness from the thyme, and complexity from the white wine.

It's pure comfort food.

Ingredients

Bacon (I use beef bacon, but you could use pork bacon or turkey bacon + 2 tablespoons butter)
Onion
Carrot
Celery
Garlic
Thyme
Dry white wine
Salt and black pepper
Bay leaf
Waxy potato (yellow or golden)
Fish stock
Whole milk
Heavy whipping cream
Haddock (or fish of choice)

Step-by-Step Instructions

Heat a pot over medium to medium-high heat. Once hot, add the bacon and sauté until starting to get crispy, about 3 minutes, stirring occasionally.
Turn the heat down to medium. Add the onion, carrot, and celery, and cook until starting to soften but not brown, about 3 minutes, stirring occasionally.
Add the garlic and thyme and cook 30 seconds, stirring constantly.
Add the wine and cook until the liquid is reduced by ½ to ¾, about 2 to 3 minutes, stirring frequently.
Add the fish stock, bay leaf, salt, black pepper, and potato, and let it come up to a boil (the veggies should be just barely covered with liquid). Turn the heat down to low, cover the pot, and simmer until the veggies are fork-tender, about 5 to 10 minutes.
Stir in the milk and cream.
Add the whole fish fillets, making sure they are completely submerged in liquid (it's fine if the fish breaks into smaller pieces while cooking). Cover the pot and cook until the fish is cooked, about 10 minutes.
Once the fish is cooked, use a wooden spoon to flake it into bite-sized pieces.

Cooks Tips

I use beef bacon here, but you could use pork bacon or turkey bacon + 2 tablespoons butter.
Make sure to use whole milk in this recipe (not low-fat milk) to avoid curdling. Alternatively, you can swap out the whole milk for half and half for even more richness and body.
Once you add the fish, avoid stirring because this can break up the fish too much and can cause it to completely disintegrate. Just add the whole fish fillets and tuck them into the liquid so they're submerged. Then once the fish is cooked, use a wooden spoon to flake the fish into bite-sized pieces.
When reheating, don't let this boil because this can cause the milk to curdle.

Fish Chowder FAQs

What Kind of Fish Should I Use for Fish Chowder?

Flaky white fish is typically used to make chowder.

A few good types of fish are:

Haddock
Halibut
Cod
Pollock

How Do You Thicken Fish Chowder?

Traditionally, it's only thickened with potatoes and cream.

Pro Tip: Don't swap out the whole milk in this recipe for low-fat milk because it may curdle. Additionally it won’t give it the thickness you’re looking for.

close up front view of creamy bowl of fish soup

How Long Does Fish Chowder Keep in the Fridge?

Stored in an airtight container in the fridge, this creamy soup will keep for about 3 days.

Can I Reheat Fish Chowder?

Yes! To reheat it, cook it gently on the stovetop over low heat until warm.

Pro Tip: When reheating, be sure not to let it boil because this can cause the milk to curdle. Also, avoid stirring because this can break up the fish too much and can cause it to completely disintegrate.

What Goes Well with Fish Chowder?

Let's Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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This post was first published on An Edible Mosaic on January 4, 2011. It was updated on October 23, 2022. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).

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