Boston Fish Chowder
Treat yourself to a comforting bowl of Boston Fish Chowder, a timeless New England classic brimming with rich, hearty flavors. This traditional recipe combines tender chunks of white fish, like cod or haddock, with creamy potatoes, smoky bacon, and fragrant aromatics in a luscious broth made velvety smooth with heavy cream. Enhanced by the savory depth of fish stock and a hint of dried thyme, this chowder is the perfect balance of indulgence and rustic simplicity. Ready in under an hour, it’s a one-pot wonder ideal for chilly evenings or when you're craving a taste of the coast. Garnish with crispy bacon and fresh parsley, and serve with crusty bread to soak up every last drop of this soul-warming dish. Keywords: Boston Fish Chowder, New England fish chowder, creamy seafood chowder, hearty fish soup recipe, traditional chowder recipe.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock or seafood stock
- 3 medium golden potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1.5 pounds white fish fillets (such as cod or haddock), cut into chunks
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- crusty bread (optional, for serving)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetable mixture and stir well, cooking for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the fish stock to create a smooth base.
Add the diced potatoes, bay leaf, and thyme to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and bring the chowder back to a gentle simmer.
Add the chunks of white fish to the pot and cook for 5-7 minutes, or until the fish is opaque and cooked through.
Season the chowder with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped parsley.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
