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Rich and hearty, this creamy New England Fish Chowder recipe has a flavorful broth with chunks of white fish and plenty of vegetables.
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.
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 1/2 to 3/4, 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.
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?
- Garlic Bread Drop Biscuits
- Homemade Oyster Crackers
- No Knead Bread
- Low Carb Biscuits (Red Lobster Cheddar Bay Biscuits Copycat)
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New England Fish Chowder Recipe
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Ingredients
- 2 slices beef bacon chopped (see Note)
- 1 medium onion diced small
- 2 medium-large carrots diced small
- 1 large stalk celery diced small
- 2 large cloves garlic minced
- 2 teaspoons minced fresh thyme
- 1/2 cup dry white wine such as Sauvignon Blanc
- 1 1/2 cups fish stock or use 1 1/2 cups water + 1/4 teaspoon coarse salt
- 1 bay leaf
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 medium-large waxy potato such as Yukon Gold, peeled cut into about 1-inch cubes
- 1 1/2 cups whole milk at room temperature
- 1/2 cup heavy whipping cream at room temperature
- 1 pound fresh white fish fillets bones and skin removed (see Note)
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 1/2 to 3/4, 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, and then 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. (Try to keep the soup at a simmer and make sure it doesn’t boil so the milk doesn’t curdle; the fish is done when it is opaque and flakes easily with a fork.)
- Once the fish is cooked, use a wooden spoon to flake it into bite-sized pieces.
- Taste the chowder and season with additional salt and pepper as desired.
Notes
- Recipe adapted from The Heart of New England’s recipe for Authentic New England Fish Chowder.
- Recipe Yield and Serving Size: This recipe makes about 10 cups of soup total, for 5 (2-cup) servings.
- Bacon: I use beef bacon here, but you could use pork bacon or turkey bacon + 2 tablespoons butter.
- Whole Milk: 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.
- What Type of Fish to Use: For this chowder, I like to use haddock, halibut, cod, or pollock.
- Don’t Stir After You Add the Fish: 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.
- Storage: Stored in an airtight container in the fridge, this chowder will keep for about 3 days.
- Reheating: To reheat this chowder, cook it gently over low heat until warm. 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.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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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).
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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This was last night’s dinner – new favorite here!
This has become a staple in my household, and ALL family gatherings 😂 What did I get myself into lol
This has become a staple in our home, it’s a favorite! We added some cream to give it a bit of a thicker creamer texture!
This looks just awesome!
Faith, I was wondering if you made your own fish stock or if you bought it. I’ve never seen it for sale, but haven’t looked for it either. I might make this this week but didn’t know about the fish stock.
Veronica, A local fish market near me sells amazing fish stock and also bones to make your own…I’ve done both, depending on how pressed for time I am. :) Also, I’ve used clam juice or vegetable stock in a pinch.
Bookmarked! SO making this! <3
YUM! I wish I could have a big bowl of this today!
I’ve bookmarked this recipe for when I next visit the fish market. Fish chowder has never really appealled to me until I saw your recipe. The herbs, wine and vegetables sound like they’ll offset the creaminess really well.
I could go for a nice bowl of fish chowder today with a storm on its way! Such a comfort and so delicious! I’m all about the broth too – it’s my favorite part of any chowder or soup.
I have never cooked soup with milk. This looks interesting and delicious. I think I should try one day.
This is making me miss the East Coast! I loved ordering New England Fish Chowder when I lived out east. Now that I’m in TX, I’ll just have to make my own. Thank you for sharing this bowl of delicious goodness! I hope you have a wonderful end of your week.
I love both New England clam chowder and fish chowder, and this fish chowder looks just excellent, especially with the smoky flavor from bacon!
I’ve always preferred the Manhattan chowder, but yours is making me change my mind….God I adore fish. But I’ve only had them in a chowder for a few times. I happen to have frozen white fish in my freezer…hee hee hee.
MMM!!! My husband will go crazy for this one! I don’t do chowders like this too often, but I know he will really appreciate it… thanks for the inspiration!
Nothing like a comforting bowl of fish chowdah, to warm your innards during a wailing Nor Easter! My husband is from New England (upstate NY) and we’ve been caught in a few blizzards during the holidays.
If only I like fish….boo :( Although I have decided I will start eating fish one a week. I’m bound to eventually like it…I hope…
I’m so glad you added an intro about what’s really in an authentic chowder, as I’m ashamed to say I didn’t really know! Chowder is all about the broth, and yours looks heavenly. Nothing ruins a bowl faster than a thick, gluey soup. Wonderful, as always :)
I LOVE the design of your blog :D. Thanks for dropping by to say hi or I would’ve never found it! This fish chowder looks really appetizing. Mmmm YUMMM.
New England Fish Chowders are amazing comfort foods, the picture looks so good too Faith, perfect for your chilly days ‘n nights.
this is definitely a bowl of comfort! and i just love that smoky flavour off the bacon
Yum! I love the pics and the recipe looks pretty easy too (I’m better at the easy ones!).
Thanks for sharing!
~Lisa
This one looks delicious. I heard lot about them.
Love the combination of wine, veggies, and herbs. Comfort food at its best (and not too heavy!). Yum!
Sounds delicious, much like the fish soup we make in Finland using salmon! Yum :-)
I am a huge fan of chowders and this version looks absolutely “lick the bowl clean” worthy! I am bookmarking this one for sure. Thanks so much for the sweet words over at my blog. You brought a smile to my face. :)
I love fish chowder and this recipe sounds delicious. Diane
Fish and seafood is a constant craving and I love the clam chowder version so I bet delicate moist fish is perfect to. Also it makes a nice healthy meal after the holiday madness!
Mom has made this all of our lives – well, a VERY similar version, and I have now made it forever, too – and love love love it. There is nothing like a bowl of piping hot clam chowder on a freezing cold day.
YUM!
:)
Valerie
This looks delicious. I have always liked New England clam chowder so I know I would like this… especially seeing as it is homemade and all! My husband has been craving fish as of late so I am trying to get some ideas of fish-related dishes that I can make for him so he can fulfill his cravings. I think I should bookmark this one!
We much prefer the New England style chowder to Manhatten. I haven’t made it in years and always used salt pork. I like the idea of bacon and adding thyme and white wine would put it over the top.
Great recipe, Faith!
What a perfect pot o’ for a damp and cold winter supper. This is one of the nicestest versions of chowder that I’ve seen lately. It looks delicious. I hope you are having a great day. Blessings…Mary
Yum! This is a big favorite in my family. Definitely, the best chowder :)
I spent a good seven years of my childhood in New England and my parents were obsessed with the chowders & soups while we lived there. They would be HUGE fans of this dish. it looks so perfectly seasoned.
Warm, comforting, and invitingly full of flavor! Fabulous bowl of goodness!
Warm, comforting, inviting! Fabulous bowl of chowder!
It sounds delicious. I’ve never had fish chowder – only bacon-less clam chowder (I dont eat bacon unless its veggie) – but fish chowder seems fantastic.
Mmmm it looks absolutely delicious and the fish pieces must taste heavnly.
That chowder looks so good and extremely comforting.
Cheers,
Rosa
Faith, your fish chowder looks wonderfully delicious. I’m a big fan of clam chowder but have yet to try fish chowder. I bet I’d love this as well.
I want some…this sounds wonderful!
Fish is my favorite dish! It’s fast, light, and healthy. I’m with you on this Faith that it;s all about broth. You made it so delicious looking that I’m craving for it right about now!
After all the meat I ate these days, fish is a very pleasant change. This creamy soup looks ideal.
That looks to die for! I miss some good seafood stew!
This makes me want to cry! I want it so bad. LOL! My Mom made a fish soup when I was a kid that I detested and now I know I’d love it so this kinda brings back memories even though this is a little different. I really have to make this. I hope the hubs will dig it.
Soup is frequently on our winter menu, since I can’t think of a thing to eat that’s more suited to frosty weather. I think I’d like this fish chowder even better than clam chowder! (And hubby is supposed to eat fish at least once a week- perfect!) :)
I hate chowders that are as thick as glue. Just from your lovely photos, I can tell that the texture of this one is just perfect — spoonable and satisfying.
Yum-this is one of my favourite soups! When I was much younger I made the mistake of ordering a bisque instead of a chowder and it was so, so different!
The soup looks amazingly good! I love chowder but I don’t have it alot because of the calories they have in it. I’m at the point of losing weight because of my wedding within 6 months! YIKES!
Have a HAPPY NEW YEAR
We have a lot of clam chowder at the Oregon coast but that fish chowder looks really good!
Fantastic looking chowder! I can’t have shellfish, so a fish chowder would be great! Adding this one to the try list! Thanks, you always have such amazing recipes!
This looks amazing.. yumm… I love how soups look in pictures… very nice!
I’m from New England and can attest to the fact that your fish chowder looks totally awesome :) I’m more of a clam chowdah lover, but fish chowder can find its way into my heart on occasion as well! Yum!
yummmmm! My husband will die for a bowl of this :)