New England Fish Chowder (East Coast Classic)

A creamy and hearty soup made with white fish such as cod, potatoes, onions, and milk or cream. Popular along the U.S. East Coast, especially in New England, this chowder is similar in style to clam chowder and is a comforting seafood favorite.

01 Information

Grade

Serving

Calorie

Prep Time

Cook Time

Total Time

Medium

4 Servings

420 Kcal

15 Mins

30 Mins

45 Mins

02 Ingredients



  • To Serve
    Coleslaw
    Cornbread
    Lemon Wedges

  • 400g Cod or Haddock Fillets (cut into chunks)

  • 2 tbsp Butter

  • 1 Onion (chopped)

  • 2 Potatoes (peeled and diced)

  • 2 cups Fish Stock (or Chicken Stock)

  • 2 cups Whole Milk (or 1 cup Milk + 1 cup Cream for richer texture)

  • 1 Bay Leaf

  • Salt (to taste)

  • Black Pepper (to taste)

  • Fresh Parsley (chopped, for garnish)

  • Optional Bacon Bits (for smoky flavor)

  • Optional Oyster Crackers (to serve)


03 Method

Step 1
Melt Butter in a large pot over medium heat. Add Onion and sauté until soft.

Step 2
Add Potatoes, Bay Leaf, and Fish Stock. Simmer for 10–12 minutes until potatoes are tender.

Step 3
Pour in Milk (and Cream if using), stir gently, and bring to a simmer (do not boil).

Step 4
Add the Fish chunks and cook for 5–7 minutes until the fish is opaque and flakes easily.

Step 5
Season with Salt and Black Pepper to taste.

Step 6
Remove Bay Leaf, garnish with Fresh Parsley or Bacon Bits.

Step 7
Serve hot with Oyster Crackers or crusty bread.