New England Fish Chowder
An authentic, easy, creamy New England fish chowder recipe adapted from Maine's famous Moody's Diner. This fish chowder is made simply with milk, potatoes, and good, fresh fish. The finished consistency will be milky more than thick, in true Maine style. Serve with buttermilk biscuits or oyster crackers.
Servings: 4 people
Calories: 432kcal
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 your fish chowder with fresh minced chives and serve with oyster crackers or hot biscuits.
Notes
This New England fish chowder recipe makes a creamy soup that is comes together in about an hour. Unlike very thick chowders, this Maine-style fish chowder has more of a milky broth consistency, lightly thickened with potatoes.
This haddock chowder is best eaten within a day or two. Feel free to add a couple slices of bacon and a sprig of thyme if you like. Cook the bacon with the diced onions in the beginning, and add the thyme along with the bay leaf.
Nutrition
Calories: 432kcal | Carbohydrates: 26g | Protein: 23g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1246mg | Potassium: 943mg | Fiber: 3g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 27mg | Calcium: 67mg | Iron: 1mg
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.
