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5 from 1 vote

New England Fish "Chow-dah:

Also known and spelled as Chowder this soup is a staple in New England.
Join me as I dive into the heart of New England to show you how to make a classic Fish Chowder that’s rich, creamy, and packed with fresh flavors from the sea! 🐟🍲 Perfect for a cozy night in, this traditional recipe will transport your taste buds straight to the coast.
It is rich, creamy and when prepared properly only slightly salty. Easy to make and can come together quickly if you par boil the potatoes.
Prep Time15 minutes
1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 8
Calories: 500kcal

Equipment

Ingredients

  • 3 Pieces Bacon Frozen Raw Diced
  • 1/2 Cup Butter sliced
  • 1 Lb. Haddock cut into small bite size pieces/ optional Cod
  • 1 Onion diced
  • 3 Celery diced
  • 1 Cup Flour
  • 2 Quarts Milk Or cream, we prefer Half & Half
  • 1 Teaspoon Garlic
  • 3 Cups Clam Juice Can mix with Fish or Lobster Stock
  • 1 Bay leaf
  • 3 Sprigs Thyme
  • 3 Potatoes peeled and diced
  • Salt and Pepper to Taste

Instructions

  • In a large pot with a thick bottom; heat the stove on medium-high and add the diced bacon, cook till brown but not burnt.
  • Add ½ of the butter to the pot, drop the heat down to medium; add the onion and celery, cook for approximately 4 minutes, constantly stirring. Cook until onions look translucent.
  • Add the garlic and cook for another 2 minutes.
  • Add the other ½ of the butter and melt in within the bacon/veggie mixture.
  • Add the flour to the mixture and incorporate, turn the heat down to medium/low and cook for 5 minutes (this is your roux that will thicken the “chowd-ah”.
  • Add the clam/fish stock stirring slowly with a whisk, it will still be pretty thick.
  • Start adding the cream using a whisk.
  • Add the potatoes, thyme and the bay leaf (cook on medium/low heat for 40 minutes).
  • ** If you par-boil the potatoes in a separate pot you cut out waiting 40 minutes.**
  • Add the fish and parmesan cheese to the “Chowd-ah” cook for 30 min on low.
  • Fish out the bay leaf and thyme before serving

Notes

See Our Recipe For Seafood Stock

Nutrition

Calories: 500kcal | Carbohydrates: 50g | Protein: 23g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 738mg | Potassium: 1063mg | Fiber: 3g | Sugar: 16g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 332mg | Iron: 2mg