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.
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
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.
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 in fish chowder. 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 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.
If you loved this creamy, New England fish soup recipe, you’ll also enjoy:
Easy, Creamy New England Fish Chowder
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.
This tasted just like we eat in Cape Cod. I like that this is so good without having to cook any bacon.
full of fish and potatoes. delicious and easy to make.
Loved this.
So easy and even better the next day!
My new favorite chowder recipe
Thank you
All I have is trout would that work?
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.
Simply perfect.
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!
That’s what I love about it, too. Good, honest chowder!
Honest New England chowder, just like I remember.
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.
Where I live I don’t get cod or haddock. What can I substitute with? Recipe sounds awesome
Hello and my apologies for the vacation delay! Any thick, flaky white fish will work fine. I hope you enjoy!
Fresh and uncomplicated. This was just lovely and tasted excellent. I will make this again. Served with buttered baguette.
Love the simplicity and good flavor.
Delicious!
I was very impressed with the ease of preparation.
This recipe is a keeper.
I would actually serve to guests.
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!
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.
So glad you enjoyed it and thank you for the kind comment! Enjoy the weekend–and the chowder 🙂
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!
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 🙂
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!
Thank you so much for this note! I am so glad you enjoyed it as much as we do 🙂
The recipe was bland and possibly too much water? I prefer it creamier. Would you suggest adding fish juice to salvage it?
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.
Delicious!!!
Easy to prepare.
I would feel very confident serving this to guests.
Fantastic! So glad you enjoyed it. The ease is one of my favorite parts of the recipe.
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!
That really isn’t close to the original but sounds like a nice alternative!
Looks delicious! I am not a big fan of potatoes though- any suggestions on what I could use to substitute?
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!
Can you kindly suggest a salad to serve with this chowder? Thank you.
Hi! Any simple salad with vinaigrette would be great with this. I’d avoid something like a Caesar because of the competing and strong flavors, but other than that, something simple and flavorful. Some ideas would be this Strawberry Bibb Salad or this Peach Arugula Salad, with either the balsamic syrup or your own simple vinaigrette.
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!!
Hahaha…that is so “mom”! I hope you enjoyed the recipe and that it is what you were looking for.
How many will this recipe serve?
Hi there! This recipe will serve about 4 to 6 people.
This recipe is so simple ingredients and to make, however it was one of the best fish chowder I ever had or made!!
Fabulous! I love when a recipe is simple AND delicious, and this is definitely one of those. So glad you liked it as well.
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.
What fantastic adaptations! So glad you enjoyed it. That butter…yummmm.