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 haddock for 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: 424kcal
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
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.Â
Storage: This chowder keeps well in the fridge for up to 2 days. Reheat gently over low heat; avoid boiling or the microwave, both of which can cause the dairy to separate.
Freezing: I do not recommend freezing this soup. The evaporated milk and cream will separate once thawed, and the potatoes and fish will develop a mealy texture due to the starch and protein molecules realigning.
Doubling: This recipe doubles easily. Use a larger pot so the fish sits in a single layer, and allow a few extra minutes for the broth to come back to a simmer.
Variations: Add a couple of slices of bacon with the onion for a smokier, Rhode Island–style version, or a sprig of thyme with the bay leaf for more herbal aromatics.
Nutrition
Calories: 424kcal | 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.
