Some recipes feel like home, and this New England fish chowder is one of them for me. My dad has been making this chowder for as long as I can remember — big pots of creamy, rich soup simmering on the stove, filling the kitchen with the smell of butter, onions, and herbs. It’s the kind of meal that tastes like comfort in a bowl, especially on a chilly evening.
This chowder is simple at its core — just fish, potatoes, onions, milk, and cream — but the secret is in the technique. Poaching the fish gently keeps it tender and flaky, while scalding the milk with onion infuses the whole dish with subtle, savory depth. One spoonful and you’ll understand why this recipe has been a family favorite for decades.
Why You’ll Love This Chowder
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Classic, creamy flavor: True to New England style — simple ingredients, big flavor.
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Rich but not heavy: Creamy and indulgent without feeling overly rich.
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Easy to make: Simple steps, no fancy equipment needed.
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Customizable: Use your favorite white fish or add in shellfish for a seafood medley.
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Comfort food at its best: Perfect for cozy dinners, holiday gatherings, or just because.
Tips for Perfect Fish Chowder
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Poach gently: Keep the heat low so the fish flakes but stays tender. Overcooked fish can turn rubbery.
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Scald the milk with onion: It takes just a few extra minutes and gives the broth a deep, savory flavor.
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Season as you go: Taste after each step to balance the salt and pepper.
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Big potato chunks: Cutting the potatoes a little larger helps give the chowder body.
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Use fresh herbs if possible: Thyme and chives bring freshness that balances the richness.
What You’ll Need
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White fish: Cod, haddock, snapper, or monkfish are all great choices.
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Potatoes: Red or Yukon golds hold their shape nicely.
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Onion: Yellow onions give the best flavor.
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Clam juice: Adds depth; water with extra salt works if you don’t have it.
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Whole milk and cream: The classic combo for creamy texture. Half-and-half works in a pinch.
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Butter and olive oil: For sautéing and richness.
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Herbs and spices: Bay leaves, thyme, nutmeg, and fresh chives for that signature flavor.
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Salt and pepper: To season at every step.
How I Make It
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Sweat the onions: Cook onions in butter and olive oil over medium-low heat until soft and fragrant, but not browned.
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Poach the fish: Add water, bay leaves, thyme, salt, and pepper, bring to a boil, and gently poach the fish. Remove and set aside to cool, then flake it into large pieces.
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Cook the potatoes: Add clam juice and diced potatoes to the pot and simmer until tender.
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Scald the milk: Heat milk in a small pot with a quartered onion until steaming, then strain into the pot with the potatoes.
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Bring it together: Add nutmeg, chives, and the flaked fish, stirring gently to keep the pieces intact.
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Finish with cream: Stir in heavy cream just before serving for that signature richness.
Serving Suggestions
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Classic style: Ladle into bowls and top with a pat of cold butter and extra chives.
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With bread: Serve with warm crusty bread or oyster crackers to soak up every bit of the creamy broth.
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For a full seafood spread: Pair with a crisp salad or steamed mussels for a coastal-inspired dinner.
Make-Ahead and Storage
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Fridge: Store leftovers in an airtight container for 2–3 days. Reheat gently — avoid boiling, which can cause the cream to separate.
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Freezer: Not recommended; freezing changes the texture of both the fish and the cream.
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Prep ahead: Chop the onions and potatoes a day ahead to save time on busy nights.
FAQs
What kind of fish works best?
Cod is traditional, but haddock, tilapia, snapper, monkfish, or even salmon work beautifully. Avoid very lean or delicate fish like tuna or sole — they won’t hold their shape.
Can I add shellfish?
Yes! Shrimp, scallops, or chunks of lobster are wonderful additions. Add pre-cooked shellfish at the end or uncooked shellfish at the start with the fish.
How can I thicken the chowder?
Stir in a cornstarch slurry before adding the flaked fish if you like a thicker broth.
What’s the trick to reheating?
Low and slow. Heat until just hot, but never let it boil — that keeps the cream smooth and the fish tender.
Creamy New England Fish Chowder
This New England-style fish chowder is everything you crave in a cozy bowl of soup — creamy, hearty, and loaded with tender flakes of cod, potatoes, and onions.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 3 large yellow onions – 2 chopped (~2 cups), 1 quartered into layers
- 2–3 cups water
- 2 bay leaves
- Pinch of dried thyme or ¼ tsp fresh thyme
- 1 tsp kosher salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- 1.5–2 lbs cod (or other white fish — see notes)
- 8 oz clam juice
- 2 lbs potatoes, scrubbed and diced into ½–1 inch cubes
- 1 cup whole milk
- Small pinch ground nutmeg
- ½ tbsp minced chives
- 1 cup heavy cream
- Optional garnish: extra chives, fresh black pepper, butter, or a sprinkle of nutmeg
Instructions
Sauté the Base
- In a heavy pot or Dutch oven, melt the butter with olive oil over medium heat.
- Add the chopped onions and sauté gently until softened and translucent, about 5 minutes. If they start to brown, lower the heat and add a splash of water or cover the pot to trap steam.
Poach the Fish
- Pour in 2 cups water, thyme, bay leaves, salt, and pepper. Bring to a boil.
- Arrange the fish in a single layer in the pot so the liquid just reaches the top of the fillets. Add a little more water if needed.
- Cover and simmer gently for 4–5 minutes until the fish just begins to flake. Turn off the heat if the liquid is simmering too hard.
Flake the Fish
- Carefully remove the fish with a slotted spoon to a plate or tray. Let it cool briefly, then gently flake it into large chunks. Avoid over-flaking to keep the texture intact.
Cook the Potatoes
- Stir the clam juice and diced potatoes into the pot. Cover and simmer for about 15 minutes, until the potatoes are fork-tender.
Scald the Milk
- While the potatoes cook, heat the milk in a small saucepan with the quartered onion layers. Bring just to a boil, then reduce to a low simmer for 5–7 minutes. Strain before adding to the chowder.
Finish the Chowder
- Pour the scalded milk into the pot, then gently fold in the flaked fish, chives, and a pinch of nutmeg.
- Warm the chowder to a gentle simmer, then turn off the heat. Stir in the heavy cream, being careful not to overmix and break up the fish. Taste and adjust seasoning with salt and pepper as needed.
Serve
- Ladle into bowls and garnish with fresh chives, a pat of butter, a sprinkle of nutmeg, or a dash of fresh black pepper for a perfect finish.
Notes
- Best Fish: Cod is traditional, but haddock, snapper, or even salmon work well. Avoid very lean or delicate fish like tuna or flounder.
- Extra Seafood: Add lobster, shrimp, or crab for a seafood chowder twist — uncooked seafood can be poached with the fish; cooked seafood can be stirred in at the end.
- No Clam Juice? Replace with 1 cup water or milk and adjust the salt.
- Thicker Chowder: Stir in a cornstarch slurry (2 tbsp cornstarch + ¼ cup milk) just before adding the fish back. Heat until thickened, then finish with cream.
- Storage: Reheat gently — don’t let it boil after adding cream, or the soup may separate.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 381Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 93mgSodium 370mgCarbohydrates 32gFiber 3gSugar 6gProtein 25g
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
This creamy New England fish chowder is everything you want in a bowl of comfort food: simple, hearty, and full of flavor. Every spoonful is a reminder of why some recipes stand the test of time — they’re not just food, they’re memories.
Whether you’re cooking for a crowd or just craving something cozy, this chowder will make your kitchen smell amazing and your table feel just a little more special.
