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Home / Recipes / New England Fish Chowder

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New England Fish Chowder

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Stop fishing for the perfect fish chowder recipe. It’s this.

This creamy New England fish chowder recipe tastes surprisingly light, and is full of chunky fresh fish and potatoes, with a delicate, satisfying flavor. Best of all? It’s super easy to make.

bowls of fish chowder with buttermilk biscuits on white tablecloth

This creamy New England fish chowder recipe tastes surprisingly light, and is full of chunky fresh fish, potatoes, and a delicate, satisfying flavor. This is the haddock chowder recipe I’ve enjoyed during Maine summers since childhood.

Easy to make (bonus!), this fish chowder recipe will take your taste buds straight to Bar Harbor or Cape Cod.

You’ll also like: Homemade Chicken Soup and Mile-High Buttermilk Biscuits

new england fish chowder recipe ingredients fish potatoes onion milk on wood table

What’s the Difference: New England vs. Manhattan-Style Fish Chowder

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.

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. This history is less clear.

pot of cooking New England fish chowder with fish and milk

What Type of Fish Is Best for This New England Fish Chowder Recipe?

The most important thing here is to use very fresh, meaty white fish. Haddock would be the top choice for fish chowder. 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 chowder. Delicate white fish like sole or flounder is not substantial enough.

What Should I Serve With Fish Chowder?

Oyster crackers make the most authentic accompaniment to New England fish chowder. But warm buttermilk biscuits straight from the oven are often served with chowder as well, and taste even better.

bowls of fish chowder with buttermilk biscuits on white tablecloth

If you loved this creamy, New England fish soup recipe, you’ll also enjoy:

  • Senate Ham + Bean Soup
  • Classic French Onion Soup
  • Easy Buttermilk Biscuits
  • Biscuit Peach Cobbler
bowls of fish chowder with buttermilk biscuits on white tablecloth
Print Recipe

Creamy New England Fish Chowder

An authentic, easy New England fish chowder recipe. Made with milk, potatoes, and good, fresh fish.
Prep Time15 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Keywords:: buttercream, chowder, easy chowder recipe, fish, fish chowder recipe, maine, new england, New England fish chowder, soup
Servings: 4 people

Ingredients

  • 3 medium Yukon gold potatoes, peeled and cut to a medium dice
  • 5 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced small
  • 1 bay leaf
  • 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
  • cold water
  • fresh minced chives and oyster crackers, to garnish (optional)

Instructions

  • Dice the potatoes and onions.
    PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
  • In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
  • Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
  • 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.
  • 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.
  • Top with fresh minced chives and serve with oyster crackers or hot biscuits.

Filed Under: Dinner, Easy, Recipes, Soup, Salad, Snacks Tagged With: chowder, cream, fish, fish chowder, fish chowder recipe, fish soup recipe, haddock, maine, new england, new england fish chowder, seafood, soup

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Reader Interactions

Comments

  1. Toni says

    August 5, 2020 at 8:09 am

    5 stars
    This tasted just like we eat in Cape Cod. I like that this is so good without having to cook any bacon.

    Reply
  2. Anne V. says

    August 5, 2020 at 8:10 am

    5 stars
    full of fish and potatoes. delicious and easy to make.

    Reply
  3. Vivienne R. says

    August 5, 2020 at 8:12 am

    5 stars
    Loved this.

    Reply
  4. Amy says

    August 9, 2020 at 11:01 pm

    5 stars
    So easy and even better the next day!
    My new favorite chowder recipe
    Thank you

    Reply
    • Rhonda says

      August 27, 2021 at 11:06 am

      All I have is trout would that work?

      Reply
      • Unpeeled says

        August 28, 2021 at 3:20 am

        Trout has a stronger flavor and different texture, but I don’t see why you shouldn’t try it out! I’d love to hear the result if you do.

  5. Hannah Graff says

    November 22, 2020 at 4:45 pm

    5 stars
    Simply perfect.

    Reply
  6. Irene says

    November 22, 2020 at 4:47 pm

    5 stars
    I loved that this was uncomplicated to make and very straightforward. Not a lot of bells and whistles. Just the right ingredients with lots of chunky potatoes and fish. Very good recipe!

    Reply
    • Unpeeled says

      August 13, 2021 at 5:05 pm

      That’s what I love about it, too. Good, honest chowder!

      Reply
  7. Marc says

    November 22, 2020 at 4:47 pm

    5 stars
    Honest New England chowder, just like I remember.

    Reply
  8. Vicki Dillon says

    August 13, 2021 at 12:16 pm

    5 stars
    My husband & I are on the Keto diet so I just left out the potatoes. This recipe is so easy and delicious. Have made it several times already.

    Reply
  9. Poornima says

    August 13, 2021 at 11:02 pm

    Where I live I don’t get cod or haddock. What can I substitute with? Recipe sounds awesome

    Reply
    • Unpeeled says

      August 16, 2021 at 4:20 pm

      Hello and my apologies for the vacation delay! Any thick, flaky white fish will work fine. I hope you enjoy!

      Reply
  10. Leslie Wachter says

    October 25, 2021 at 11:58 am

    5 stars
    Fresh and uncomplicated. This was just lovely and tasted excellent. I will make this again. Served with buttered baguette.

    Reply
  11. June says

    October 27, 2021 at 6:50 pm

    5 stars
    Love the simplicity and good flavor.

    Reply
  12. Linda says

    January 7, 2022 at 5:00 pm

    5 stars
    Delicious!
    I was very impressed with the ease of preparation.
    This recipe is a keeper.
    I would actually serve to guests.

    Reply
    • Unpeeled says

      January 8, 2022 at 10:59 am

      So glad you enjoyed it! One of my favorite soups. You wouldn’t think it would be so good by how easy it is, but it really is that tasty!

      Reply
  13. Louise Samson says

    January 13, 2022 at 12:56 pm

    5 stars
    As always with your recipes, absolutely delicious.
    Although a bit decadent (mm mm m ——— all that butter and cream!).
    LOVED it.
    Thank you ever so much.

    Reply
    • Unpeeled says

      January 15, 2022 at 2:15 pm

      So glad you enjoyed it and thank you for the kind comment! Enjoy the weekend–and the chowder 🙂

      Reply
  14. Jeanne Vichosky says

    January 17, 2022 at 7:47 pm

    5 stars
    Made the fish chowder tonight for dinner and used a combination of haddock and cod was absolutely delicious. Your recipe was so easy and will be making this again. So yummy!

    Reply
    • Unpeeled says

      January 18, 2022 at 9:56 am

      I am so glad you enjoyed! Thanks for the kind comment. I find that the ease of the recipe is one of the best parts 🙂

      Reply
  15. Tess says

    March 1, 2022 at 11:38 am

    5 stars
    Such a great recipe! Simple, comes together in no time. (Which is saying a lot for me 😉 Came out so perfectly the first time I made it, I’ve been dreaming of it ever since! It’s back on my list this week! Thank you for sharing!

    Reply
    • Unpeeled says

      March 9, 2022 at 5:26 pm

      Thank you so much for this note! I am so glad you enjoyed it as much as we do 🙂

      Reply
  16. Ela says

    April 5, 2022 at 7:34 pm

    2 stars
    The recipe was bland and possibly too much water? I prefer it creamier. Would you suggest adding fish juice to salvage it?

    Reply
    • Unpeeled says

      April 11, 2022 at 2:55 pm

      Hi, Ela. Sorry you found it bland and a bit thin! Maine-style chowder is generally a milkier soup with a thinner broth, and not too thick. If you like it thicker, You can reduce the amount of liquid, or even incorporate a cornstarch slurry as a thickener. Thanks for the helpful feedback.

      Reply
  17. Linda says

    April 25, 2022 at 11:49 am

    5 stars
    Delicious!!!
    Easy to prepare.
    I would feel very confident serving this to guests.

    Reply
    • Unpeeled says

      April 25, 2022 at 10:01 pm

      Fantastic! So glad you enjoyed it. The ease is one of my favorite parts of the recipe.

      Reply
  18. Brad (Bradley) W. Chenoweth says

    June 12, 2022 at 10:36 pm

    Great base with tasty fresh PNW ling cod….so tasty! A bit of a modification….I start with a light roux base butter and oil with 1/3 cup flour…add some finely chopped garlic, jalapeño, onion and thinly slice fennel…..oh and a good dose of Old Bay….it is timeless and has all the right spices…the rest stayed true to recipe…oh except I did use a can of fish stock and a splash of Thai fish sauce just the right amount of umami ? thank you for a great recipe!

    Reply
  19. Stephanie says

    June 24, 2022 at 11:04 pm

    Looks delicious! I am not a big fan of potatoes though- any suggestions on what I could use to substitute?

    Reply
    • Unpeeled says

      June 25, 2022 at 4:34 pm

      Hi, Stephanie! Hmm…something starchy and simple would be the way to go. Cauliflower florets could work well here. Otherwise, I would just make the soup without the potatoes and then serve it with some good crusty bread or fresh biscuits. Hope you enjoy!

      Reply

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