Downeast Fish Chowder
Experience the comforting flavors of coastal New England with this delightful Downeast Fish Chowder recipe. Brimming with tender chunks of fresh cod or haddock, creamy potatoes, and a velvety blend of heavy cream and milk, this classic chowder embodies seaside simplicity. Aromatics like sautéed onions, celery, and garlic lend depth, while fragrant bay leaves infuse the broth with a subtle herbal note. Perfect for cozy dinners, this hearty dish comes together in under an hour and is best served with a sprinkle of fresh parsley and crunchy oyster crackers. Bursting with fresh seafood flavor, this easy fish chowder recipe is a must-try for fans of comforting soups and traditional New England cuisine.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 medium russet potatoes, peeled and cubed
- 2 bay leaves
- 4 cups fish stock (or clam juice)
- 1.5 pounds fresh cod or haddock fillets, cut into bite-sized pieces
- 1 cup heavy cream
- 1.5 cups whole milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion and celery, and sauté for 5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Stir in the cubed potatoes and bay leaves. Pour in the fish stock, ensuring the liquid covers the potatoes. If necessary, add a bit of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Gently add the fish pieces to the pot, submerging them in the broth. Simmer for 5–7 minutes, or until the fish is opaque and cooked through.
Reduce the heat to the lowest setting. Stir in the heavy cream and milk, being careful not to let the mixture boil. Season with salt and pepper to taste. Allow the chowder to gently warm through for 5 minutes.
Remove the bay leaves from the pot. Taste and adjust seasoning if needed. Ladle the chowder into bowls, and garnish with freshly chopped parsley, if desired.
Serve hot with oyster crackers or crusty bread on the side. Enjoy your hearty Downeast Fish Chowder!
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 8346 mg | 363% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 32.6 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 856 mg | 66% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 7637 mg | 162% | |
*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.
