Creamy New England Fish Chowder Recipe

closeup of a bowl of fish chowder on a table

5 from 1 vote

Creamy New England Fish Chowder Recipe

This classic New England style fish chowder is made from chunks of cod, diced potatoes, onions, bacon, corn, simple seasonings, and thickened with heavy cream.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: fish chowder

Servings: main dish servings

Calories: 323kcal

Author: Grow a Good Life

Ingredients

4 slices bacon
1 medium onion chopped
4 cups water or fish or clam stock
1 pound red potatoes about 3 medium, cut into 1/4-inch cubes
1 pound skinless cod fillets cut into 1/2- inch pieces
1 cup corn
2 cups heavy cream
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
butter
green onions or chives as a garnish (optional)

Instructions

In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.
Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes.
Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.
Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.
Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.
Add the heavy cream, parsley, salt, pepper, and cook while stirring until the chowder thickens. Reduce the heat to medium-low and simmer for 5 minutes longer.
Serve warm in bowls topped with a pat of butter and reserved bacon.
Makes 6 main-dish servings, or 10 side-dish servings.

Notes

Got Leftovers? Chowder tastes even better after a day or two in the fridge. Let the chowder cool, and store in the refrigerator for up to 3 days. When you are ready to serve, reheat the chowder on the stove over low heat. Don't let the chowder boil or the cream will separate.

Nutrition