I know of a few characteristics of traditional New England fish chowder: no tomatoes, no flour, and a light, delicately-flavored broth that’s thickened only by potatoes and cream (or in this case, milk…just be sure to use whole milk, as low-fat milk may curdle and won’t give it the thickness you’re looking for).
My version doesn’t have tomatoes, but I like to add just a teensy bit of flour to give the broth a touch of body. Leave it out for a more authentic version, and to keep this soup gluten-free!
Many fish chowder recipes I’ve seen also have bacon or salt pork; I use turkey bacon in my version for a hint of smoky flavor.
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. I first made this soup about two weeks ago and just made it again yesterday because I was already craving it again. It’s pure comfort food.
Recipe adapted from The Heart of New England’s recipe for Authentic New England Fish Chowder.
- 2 tablespoons unsalted butter
- 2 slices turkey bacon, chopped
- 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
- 1½ teaspoons all-purpose flour (optional; see Note)
- ¾ cup dry white wine
- 1 bay leaf
- ¾ teaspoon coarse salt
- ⅛ teaspoon ground black pepper
- 1 medium waxy potato (such as Yukon Gold), peeled cut into about 1-inch cubes
- 1½ cups low-sodium fish stock (or 1½ cups water + ¼ teaspoon coarse salt)
- 1½ cups whole milk (or use a mix of milk and cream for a richer chowder)
- 1 lb fresh white fish fillet, bones and skin removed (such as Pacific cod, which is sustainable)
- Heat the butter in a 3-quart pot over medium heat; once melted, add the turkey bacon and sauté until starting to get crispy, about 3 minutes, stirring occasionally. Add the onion, carrot, and celery, and cook until starting to soften, about 5 minutes, stirring occasionally. Add the garlic and thyme and cook 30 seconds, then add the flour and cook 30 seconds more, stirring constantly.
- Add the wine, bay leaf, salt, and pepper; turn the heat up to medium-high and cook until the liquid is reduced by ½ to ¾, about 3 to 5 minutes.
- Add the potato and fish stock 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.
- Add the milk and whole fish fillets, making sure they are completely submerged in liquid (they will break into smaller pieces while cooking). Cover the pot and cook until the fish is cooked, about 10 minutes; don’t stir until it’s done. (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.)
- Taste the chowder and season with additional salt and pepper as desired.
Gluten-Free Option: Omit the flour to keep this gluten-free.
Update (January 23, 2015): I made this dish again and perfected the recipe and snapped a few pictures, so I decided to update both the recipe and the photos in this post. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
yummmmm! My husband will die for a bowl of this :)
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!
This looks amazing.. yumm… I love how soups look in pictures… very nice!
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!
We have a lot of clam chowder at the Oregon coast but that fish chowder looks really good!
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
jen @ http://www.passion4food.ca
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!
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.
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!) :)
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.
That looks to die for! I miss some good seafood stew!
After all the meat I ate these days, fish is a very pleasant change. This creamy soup looks ideal.
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!
I want some…this sounds wonderful!
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. Love your choice of cod for this dish.
That chowder looks so good and extremely comforting.
Cheers,
Rosa
Mmmm it looks absolutely delicious and the fish pieces must taste heavnly.
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.
Warm, comforting, inviting! Fabulous bowl of chowder!
Love the fact you don’t use cream or shellfish…I could eat this one!
Warm, comforting, and invitingly full of flavor! Fabulous bowl of goodness!
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.
Yum! This is a big favorite in my family. I love your healthy version using milk and turkey bacon. Definitely, the best-looking chowder I have ever seen:)
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
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 turkey bacon and adding thyme and white wine would put it over the top.
Great recipe, Faith!
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!
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
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!
I love fish chowder and this recipe sounds delicious. Diane
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. :)
Sounds delicious, much like the fish soup we make in Finland using salmon! Yum :-)
Love the combination of wine, veggies, and herbs. Comfort food at its best (and not too heavy!). Yum!
This one looks delicious. I heard lot about them.
Yum! I love the pic and the recipe looks pretty easy too (I’m better at the easy ones!).
Thanks for sharing!
~Lisa
this is definitely a bowl of comfort! and i just love that smoky flavour off the bacon
New England Fish Chowders are amazing comfort foods, the picture looks so good too Faith, perfect for your chilly days ‘n nights.
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.
Your first picture has me drooling and the second … well, let’s just say I love an authentic fish chowder :) 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 :)
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…
Nothing like a comforting bowl of fish chowdah, to warm your innards during a wailing Nor Easter! I can see why you’ve made this twice in two weeks! Hope life has returned to a winter norm after the Blizzard – my husband is from New England (upstate NY) and we’ve been caught in a few of those during the holidays.
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!
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.
I love both New England clam chowder and fish chowder, and this fish chowder looks just excellent, especially with the smoky flavor from the turkey bacon addition!
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 have never cooked soup with milk. This looks interesting and delicious. I think I should try one day.
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’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.
YUM! I wish I could have a big bowl of this today!
Bookmarked! SO making this! <3
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.
This looks just awesome!