Creamy New England Fish Chowder
A thick, spoon-coating New England fish chowder with tender cod, a briny clam juice broth, and a savory bacon base that comes together in one pot in under an hour.
Equipment
- Dutch oven - heavy enameled cast iron or thick-bottomed soup pot, at least 5 quarts
- Chef's knife - for cutting fish and dicing vegetables
- Cutting board - ideally one reserved for raw fish
- Wooden spoon - for stirring the roux without scratching the pot
- Slotted spoon - for lifting out the crisped bacon
- Soup Ladle - for serving
- Measuring cups and spoons - for the liquids and seasonings
- Stainless steel fish spatula - optional, for gently folding the fish chunks
- Immersion blender - optional, for blending potatoes to thicken the chowder
Ingredients
- 2 lb firm white fish fillets - 900g, such as cod or haddock, skin removed and cut into 1.5-inch (4 cm) chunks
- 4 oz bacon or salt pork - 115g, diced small
- 3 tbsp unsalted butter - 45g
- 1 large yellow onion - diced, about 1.5 cups
- 2 stalks celery - diced
- 3 tbsp all-purpose flour - 24g
- 4 cups fish stock or bottled clam juice - 950ml
- 1.5 lb Yukon Gold potatoes - 680g, peeled and cut into 0.5-inch (1.25 cm) cubes
- 2 cups whole milk - 475ml
- 1 cup heavy cream - 240ml
- 2 bay leaves
- 1 tsp fresh thyme leaves - or 0.5 tsp dried thyme
- 1 tsp salt - plus more to taste
- 0.5 tsp freshly ground black pepper
- 2 tbsp fresh parsley - chopped, for garnish
- oyster crackers - for serving (optional)
Instructions
- Place a Dutch oven over medium heat and add the diced bacon or salt pork. Cook for 6 to 8 minutes, stirring now and then, until crisp and the fat has rendered out.
- Use a slotted spoon to lift the bacon onto a paper-towel-lined plate, leaving the rendered fat in the pot. Set the bacon aside to stir back in near the end.
- Add the butter to the bacon fat and let it melt over medium heat. Stir in the diced onion and celery with a pinch of salt and cook for 5 to 6 minutes until soft and translucent but not browned.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes so the raw flour taste cooks off and the mixture smells nutty.
- Pour in the fish stock or clam juice slowly, stirring the whole time to work out any lumps. Add the cubed potatoes, bay leaves, and thyme.
- Raise the heat and bring the pot to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are fork-tender but not falling apart.
- Lower the heat so the liquid is barely bubbling. Add the fish chunks, press them gently under the surface, and simmer for 5 to 7 minutes until the fish turns opaque and flakes easily. Avoid heavy stirring.
- Take the pot off the heat and pour in the whole milk and heavy cream, stirring gently to combine. Return to low heat and warm through for 3 to 4 minutes, never letting it boil.
- Remove and discard the bay leaves. Stir in the reserved bacon, then taste and adjust with the remaining salt and the black pepper.
- Ladle into bowls and top with chopped parsley. Serve hot with oyster crackers on the side if you like.
Notes
- Keep the dairy off a hard boil. High heat splits milk and cream into grainy curds, so warm the finished pot gently and never let it bubble hard.
- Add the fish last. White fish cooks in minutes, and adding it too early turns it tough and stringy.
- Cut potatoes evenly. Uniform 0.5-inch cubes cook at the same rate, so you avoid raw centers next to mushy ones.
- Use clam juice for backbone. Even if you have fish stock, a splash of clam juice deepens the briny flavor.
- Let it rest before serving. Ten minutes off the heat lets the broth thicken and the flavors settle.
- Thicken without more cream. For a heavier body, blend a ladle of the cooked potatoes and stir it back in.
- Season at the end. Bacon and clam juice both bring salt, so wait until the chowder is finished before adjusting.
- Storage: Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat slowly over low heat, stirring often, and stop as soon as it is hot.
- Freezing: Cream-based chowders can separate when frozen. Freeze the broth and potatoes before adding dairy and fish, then finish fresh after thawing.
- Variations: Stir in 1.5 cups corn with the potatoes, replace a third of the fish with smoked haddock, add shrimp or clams in the last few minutes, or swap the flour for 2 tbsp cornstarch mixed with cold water for a gluten-free version.
Nutrition
Serving: 1BowlCalories: 410kcalCarbohydrates: 21gProtein: 33gFat: 23gSaturated Fat: 12gCholesterol: 115mgSodium: 720mgFiber: 2gSugar: 6g
Tried this recipe?Let us know how it was!