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–+ servings
closeup of a bowl of fish chowder on a table

Creamy New England Fish Chowder Recipe

Rachel at Grow a Good Life
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 main dish servings
Calories 323 kcal

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

Serving: 6servingsCalories: 323kcalCarbohydrates: 20.8gProtein: 21.2gFat: 18.1gSaturated Fat: 10.2gCholesterol: 62mgSodium: 445mgPotassium: 513mgFiber: 2.5gSugar: 2.4gCalcium: 450mgIron: 0.2mg
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