This creamy New England fish chowder recipe, adapted from Maine’s beloved Moody’s Diner, tastes surprisingly light, and is full of fresh, flaky fish and satisfying potatoes. Best of all? This authentic Maine haddock chowder is easy to make in under an hour. Stop fishing for the perfect fish chowder. It’s this.
Jump To:
My grandfather is a native Mainer, from a small town in the midcoast, not too far from Rockland. Every year growing up (and now), we would drive north on Coastal Route 1 to visit his hometown, always stopping along the way at Moody’s Diner in Nobleboro. Every time we stopped, there was only one possible order: the New England fish chowder — milky, savory, and filled with fish and potato chunks — and a big, fluffy buttermilk biscuit.
This is the exact haddock chowder I’ve enjoyed in Maine for decades at Moody’s Diner. We can make this authentic Maine fish chowder recipe at home thanks to the Moody’s cookbook, What’s Cooking at Moody’s. And it is, quite simply, the perfect fish chowder.
All chowders have a special homey, satisfying quality, but this easy, creamy New England fish chowder recipe is particularly delicious in its simplicity. It’s surprisingly light, and full of chunky fresh fish, potatoes, and a delicate, satisfying flavor. Bonus: It takes only an hour to make.
You’ll also like: Coconut Fish Chowder With Greens and Herby French Potato Salad. And be sure to check out the Unpeeled Journal dining guides to Where to Eat in Midcoast Maine and the Best Restaurants in Portland, Maine.
Why This Recipe Works
Here’s what you need to know about this easy fish chowder recipe:
- It’s a true New England style fish chowder. This is a milky and brothy chowder, not thick and gloopy like a flour-thickened style you often see in clam chowder or various and sundry tourist traps. This is an authentic, fresh coastal Maine chowder, from Moody’s Diner’s own published recipe.
- Only a few simple ingredients. Many fish chowder recipes build a broth with clam juice or fish stock. This one does not. The simple combination of potatoes, onion, fresh fish, and evaporated milk is enough to make a flavorful chowder. You also do not need bacon.
- It’s genuinely fast and easy to make. This choder takes about 15 minutes of hands-on prep and roughly an hour total, most of which is hands-off simmering.
- It’s naturally gluten-free, with no flour, stock cubes, or hidden thickeners
What Goes Into This Recipe
Here are the ingredients you need to make your fish chowder. Note that this does not require any fish or clam stock or bacon — it’s just nice and simple, but nonetheless very flavorful.
- Haddock: this fish is the classic choice; cod is the best substitute. Avoid oily fish (salmon) or delicate fish (such as sole or flounder), which won’t hold together.
- Yukon gold potatoes: their starch lightly thickens the broth, and they will hold together and not turn into mashed potatoes when cooked
- Yellow onion: diced small
- Evaporated milk and cream (or half-and-half): These can be used interchangeably. Do not, however, substitute plain milk, which will be too thin. You need the richness and body of the cream and evaporated milk to balance the water.
- Butter: added in two stages
- Bay leaf, salt, and pepper: for seasoning
Substitutions and Additions
- Cod is the best substitute for haddock since it’s another chunky white fish that holds together well.
- Bacon: You can add a couple diced strips of bacon and cook with the onion for a smokier version
- Thyme: a sprig alongside the bay leaf adds an additional aromatic
- Clam juice or fish stock instead of water: you can, but it will change the flavor profile a bit
- Gluten-free: yes, as written
Want another simple, authentic Maine recipe? Make yourself these New England Crab Rolls.
Step-by-Step Instructions
Step 1: Prepare the onion and potatoes. Soften the onion in half the butter with the bay leaf, about 5 to 7 minutes. Add the potatoes and enough water to just cover everything. Cover and boil gently until fork-tender, about 10 minutes.
Step 2: Add the fish and dairy. Lay the fish fillets whole on top. Pour in the evaporated milk and cream. Do not stir (the fish will break apart). Cover and simmer gently, undisturbed, for about 15 minutes, checking that the liquid never reaches a full boil. This is the step that matters most: evaporated milk and cream can curdle if boiled.
Step 3: Finish the soup. Once the fish flakes easily, stir in the remaining butter, salt, and pepper, breaking the fish into big flakes as you go. Taste, adjust the seasoning, and serve with chives and oyster crackers or buttermilk biscuits.
Storage and Reheating
This fish chowder will keep in the refrigerator for up to two days. Reheat over gentle heat until it reaches a full simmer. Do not over-stir or boil.
I do not recommend freezing this soup. The fish and potatoes will develop a grainy texture due to realignment of the protein and starch molecules. (Food chemistry, alas. What can you do.)
How to Serve This Fish Chowder
Oyster crackers make the most authentic accompaniment to this fish chowder recipe. But warm buttermilk biscuits straight from the oven are often served with chowder as well, and taste even better.
Wine Pairings
If you want a wine pairing (and why wouldn’t you?) for your chowder, choose an un-oaked white that tastes crisp, ideally with some bright lemon notes. I love a Sauvignon Blanc or Pinot Grigio for this, and Champagne is always the right choice with just about anything, including this chowder.
F.A.Q.s and Helpful Tips
Maine- or New England-style chowders (clam chowder, fish chowder, lobster stew) have a milk or cream base. Manhattan chowders, on the other hand, contain no cream. Instead, these soups use a tomato broth, and usually have vegetables like carrots and celery, seasoned with herbs like parsley and thyme.
The pot got too hot. Keep it at a bare simmer, both while cooking and when reheating.
Not well, and I do not recommend doing this. The dairy separates when frozen and thawed, and the proteins and starches in the fish and potatoes can turn grainy in texture. Refrigerate leftovers instead for up to 2 days, and reheat low and slow on the stovetop.
Use very fresh, meaty white fish for the best fish chowder recipe. Haddock would be the top choice for this fish chowder recipe. Cod also works very well. Make sure the bones and skin have been completely removed. You want a meaty, lean white fish. Oily, strong-tasting fish like salmon, swordfish, tuna, and the like are bad fish choices for fish chowder. Likewise, delicate white fish like sole or flounder is not substantial enough and will break apart.
What thickens an authentic New England fish chowder? Not much. This and other authentic fish chowder recipes do not use any thickeners like flour or cornstarch. Traditionally, Maine-style fish chowder is not thick and gloopy, but rather milky and broth like. The chowder will thicken slightly, however, thanks to the starch in the potatoes. This fish chowder with potatoes and milk yields a haddock chowder recipe that is creamy but not thick, brothy but not watery.
For Us Food History Nerds: When Was Fish Chowder Invented?
The generally-accepted wisdom is that creamy New England chowders became popular in the early 1800s, when it was served at Boston’s (still-famous) Union Oyster House, the oldest continually-operated restaurant in America. The style of soup, already well known regionally, spread throughout New England from there.
Meanwhile, down the coast, Rhode Island’s Portuguese immigrant fishing communities traveled back and forth from New York City’s Fulton Fish Market in the mid-1800s, bringing with them their Mediterranean-style tomato and vegetable fish soup. Allegedly. The history of this exact fish chowder recipe is less clear.
And if you love a creamy fish recipe, try this creamy smoked salmon pasta. It’s rich, lightened with lemon, and is ready in 20 minutes.
If you loved this recipe, you’ll also enjoy:
- Senate Ham + Bean Soup
- Easy Buttermilk Biscuits
- Dining Guide: Midcoast Maine
- Easy Cauliflower Mashed Potatoes
New England Fish Chowder
Essential Equipment
- 4- to 5-quart heavy-bottomed pot or Dutch oven
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced small
- 1 bay leaf
- 3 medium Yukon gold potatoes, peeled and cut to a medium dice
- Cold water
- 1 pound fresh haddock or cod fillets, picked over for bones
- 1 12-ounce can of evaporated milk
- 1/2 cup half-and-half or heavy cream
- 1 1/2 teaspoons kosher salt, or to taste I prefer Diamond Crystal brand
- Fresh minced chives and oyster crackers, to garnish (optional)
Instructions
- Dice the potatoes and onions. PRO TIP: If you're not making the soup right away, you can keep cut potatoes from discoloring by covering them in cold water until ready for use.
- Cook the onions in butter. In a soup pot, melt half the butter (3 tablespoons) over medium-low heat. Add the diced onions and bay leaf and cook, stirring, until translucent, about 5 to 7 minutes.
- Add the potatoes and water. Add the diced potatoes and enough water to the pot to fully cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
- Add the fish and dairy. Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
- Finish cooking the chowder. Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning and discard the bay leaf.
- Serve. Top your fish chowder with fresh minced chives and serve with oyster crackers or hot biscuits.
Notes
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
98 comments
Sullivan
I found this to be an excellent and truly authentic Maine fish chowder.recipe. Big hit and I will make it again.
Sunny Murphy
I like the recipe however my original recipe calls for 1 large onion diced small and 2 stalks of celery diced small with Old Bay Seasoning to taste.
Unpeeled
Celery is a great addition, and you can never go wrong with Old Bay! Thanks for the note!
Sunny Murphy
You are most welcome.
Kt
Simple and comforting. I like clam chowder but not a fan of the thickness of it so I loved the brothiness of this fish chowder. Thank you
Unpeeled
So glad you liked it! Thanks for the great note.
Deb
In the interest of full disclosure, I did tweak this recipe, but it is an absolutely amazing base to stat with! I did add 3/4 cup small diced celery, the onions & a scant cup of thawed “Butter & Sugar” corn I had from this summer. Sautéed it all with the bay leaf. Then added the potatoes & covered with chicken broth. After 10 minutes added the fish, evaporated milk, half & half and a decent shake of Old Bay Blackening Seasoning. Let it simmer for 10+ minutes. Seasoned with kosher salt, black pepper & about 1 teaspoon of Seasoning Salt.
It was absolutely amazing and I’m a born & breed New Engländer, this is spot on!, even better the next day!
Thank you for a easy, delicious recipe,, although I did alter it., It’s now my go to “‘Fish Chowda” recipe!! It’s truly “Wicked Good” & a must try!!
Unpeeled
Wicked good–high compliment indeed! Thanks so much, Deb!
Nancy
I’m a native New Englander and Chowda Snob. Made this today, using salt pork and added shrimp and bay scallops to my cod. It is by far the best recipe for real flavorful chowder with simple ingredients. No bottled stock or fancy seasoning here. OMG Awesome!
Unpeeled
So glad you liked it! What great adaptations. I want to try your shrimp version next time I make it–yum.
Virginia
I’ve been looking for a fish chowder recipe that didn’t have clam juice. Im allergic. Just made this one. It’s perfect!!!! I also added 1 minced garlic, thyme and corn and made some cheddar biscuits as well. DELISH!!!!.
Unpeeled
Wonderful! And what nice additions. I am so glad that you liked it.
Dee
I thought it was very flavorful but I would like it a little thicker. Next time I will try a corn starch slurry.. Just not sure exactly when to do it. Before adding the water to cook the potatoes?
Unpeeled
Yes, this is a milkier thickness for sure! Add the cornstarch slurry at the very end, just before serving.
Sharon Rhoades
I doubled the recipe and used 1 quart of organic chicken stock in place of water, I added one can of organic corn kernels, drained, dried thyme, and at least one cup of finely minced celery. I also added a couple cloves of roasted garlic. I used one whole stick of butter to sauté the onion and celery in. I added a large handful of chopped Italian parsley. I used 2 pounds of Kirkland frozen cod filets. They are very thick and beautiful. This turned out to be the tastiest fish chowder I have ever made. Thanks for your recipe.
Unpeeled
What fantastic adaptations! So glad you enjoyed it. That butter…yummmm.
Oishinbow
This recipe is so simple ingredients and to make, however it was one of the best fish chowder I ever had or made!!
Unpeeled
Fabulous! I love when a recipe is simple AND delicious, and this is definitely one of those. So glad you liked it as well.
Becca
I asked my mom (family know-it-all cook and prior Maine Restaurant owner) how to make Fish Chowder because I was given 2 bags filled about half way with some frozen white fish and I just don’t cook fish often enough to have a recipe off the top of my head. My mom, true to form, came back with her reply of: “Sauté onions. Add diced potatoes. Cover with water. When taters done, add fish. When fish done, add can milk or creamer.” Geee! THANKS MOM!!! So I went looking for a more detailed recipe… You know… something that had measurements / amounts for ingredients. I decided to check yours out and it sounds like what my grandma AND MOM used to do when I was a kid (minus the Bay leaf)… So I am making it tonight. Not sure one son, or grandson will like it… but everyone else will love the change from junk food and pasta!!! Just need to go get some potatoes and onions. I have everything else! Sa-weet! Thank you for the recipe!!
Unpeeled
Hahaha…that is so “mom”! I hope you enjoyed the recipe and that it is what you were looking for.
Noniblue6
How many will this recipe serve?
Unpeeled
Hi there! This recipe will serve about 4 to 6 people.