This creamy New England Fish Chowder is one of those recipes that feels like a hug in a bowl. It’s simple, hearty, and comes together in about 30 minutes — perfect for a weeknight dinner, but special enough that I still make it when I want to bring a little bit of my coastal New England roots into my kitchen.
Why This Chowder is Close to My Heart
Growing up in a fishing family, chowder was never a “fancy” dish. It was just what you made when there was fresh fish around — simple, hearty, and warming after a long day. My mom always said the beauty of chowder is in its simplicity. No need for extra bells and whistles — just fish, potatoes, onion, cream, and love.
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Straightforward Ingredients – Only 7 basics, but they balance into something deeply satisfying.
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Light but Filling – It’s not the super-thick chowder you might expect. The broth is creamy but still lets the flavor of the fish shine.
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Family Tradition – Every spoonful reminds me of kitchen tables filled with stories, laughter, and salt air drifting through open windows.
Ingredient Notes
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Potatoes – Waxy potatoes like red or fingerling hold their shape beautifully. They stay tender and creamy without breaking apart.
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Fish – Cod is classic, but I’ve used haddock, pollock, and even salmon when that’s what I had. The key is using a firm, white fish that won’t disintegrate into the broth.
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Cream – Heavy cream is my go-to, but if I want something just a bit lighter, I’ll use half and half. Low-fat dairy won’t give you that same New England richness.
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Stock Pot or Dutch Oven – A heavy pot keeps the simmer steady, so nothing scorches at the bottom.
How I Cook It
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Build the Base – Melt butter and sauté onion and celery until soft and fragrant. This is where the flavor starts.
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Add the Potatoes – Toss them in, season generously (don’t be shy with the salt here), then cover with water and simmer until tender.
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Cook the Fish – Gently nestle in the fish pieces and let them poach for about 10 minutes. That’s all they need.
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Finish with Cream and Parsley – Stir in cream at the very end so it stays fresh and velvety. A sprinkle of parsley gives it that little pop of green.
Tips From My Kitchen
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Season Well – Potatoes and water need more salt than you think. Taste and adjust as you go.
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Don’t Overcook the Fish – Once it flakes easily, it’s ready. If you cook too long, it will break down into the broth.
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Thicker Chowder Trick – For a heartier version, whisk a little flour and water together and stir it in before adding the fish.
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Tastes Better the Next Day – If you can resist finishing it all, the flavors deepen overnight.
Serving Suggestions
Nothing pairs with chowder quite like good bread. I always serve it with a warm baguette, sourdough, or fluffy dinner rolls. If I’m feeling nostalgic, oyster crackers make it feel extra traditional.
For something green, I like it with a simple arugula salad or kale Caesar. And if you’re making it for a weekend meal, a glass of crisp white wine alongside doesn’t hurt.
Storage Tips
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Fridge – Store leftovers in an airtight container for up to 3 days. The flavors will actually improve.
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Freezer – I don’t recommend freezing because of the cream; it tends to split.
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Reheating – Warm gently on the stove over low heat. Avoid boiling — that’s the fastest way to curdle the cream.
FAQs
Can I use salmon in this chowder?
Yes! Salmon gives it a richer flavor and a slightly different texture, but it works beautifully.
Can I use milk instead of cream?
I wouldn’t — milk is too thin and can curdle. Half and half works if you want to lighten it, but cream gives the best result.
Can I add other seafood like clams or shrimp?
Absolutely. Just cook them briefly at the end, the same way you add the fish.
How do I thicken it without flour?
Let it simmer a little longer uncovered to reduce the broth slightly, or mash a couple of the potatoes directly into the soup.
What’s the best bread to serve with chowder?
Crusty sourdough or a classic New England brown bread is my favorite pairing. Dinner rolls and oyster crackers work great too.
Best Fish Chowder
This creamy New England–style fish chowder is cozy, hearty, and perfect for a weeknight dinner or a lazy weekend meal.
Ingredients
- firm white fish (cod, halibut, or haddock), cut into large cubes
- butter
- waxy potatoes, cut into large chunks
- yellow or sweet onion, diced
- celery ribs, diced
- flat-leaf parsley, chopped
- heavy cream
- water
- salt and freshly ground black pepper
Instructions
- In a large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery with a pinch of salt, cooking until softened and translucent.
- Stir in the potatoes to coat them in the butter, then pour in the water. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat, cover, and let simmer until the potatoes are tender, about 20 minutes.
- Add the cubed fish, cover again, and cook gently for about 10 minutes, just until the fish turns opaque and flakes easily.
- Pour in the heavy cream and stir through the fresh parsley. Taste and adjust seasoning if needed.
- Serve hot with thick slices of bread on the side, perfect for soaking up every spoonful of the creamy broth.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 172Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 119mgCarbohydrates 18gFiber 2gSugar 4gProtein 10g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, this Fish Chowder is pure comfort. It’s simple, filling, and full of memories of home. Whether you make it with cod, haddock, or salmon, the result is always the same: a warm bowl of creamy goodness that begs for crusty bread and good company. It’s the kind of recipe that belongs in every kitchen — passed down, shared, and made often.
