Maine Fish Chowder
Transport your taste buds straight to New England with this comforting and hearty Maine Fish Chowder recipe. Brimming with tender chunks of fresh cod or haddock, creamy russet potatoes, and a velvety blend of whole milk and cream, this classic dish offers the perfect balance of richness and simplicity. A hint of aromatics from sautéed onion, celery, and a bay leaf infuses every bite with robust, coastal flavors, while clam juice or fish stock amplifies the ocean-inspired taste. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or cozy weekends. Serve it with a loaf of crusty bread for dipping, and don't forget a sprinkle of fresh parsley for a touch of color and brightness. Ideal for seafood lovers and chowder enthusiasts alike, this traditional Maine Fish Chowder warms both heart and soul.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 medium russet potatoes, peeled and cubed
- 4 cups clam juice or fish stock
- 1.5 pounds cod or haddock fillets, cut into bite-sized pieces
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 bay leaf
- 1 loaf crusty bread for serving (optional)
Instructions
In a large pot over medium heat, melt the butter. Add the diced onion and celery, and sauté until the vegetables are softened, about 5-7 minutes.
Add the cubed potatoes and pour in the clam juice or fish stock. Add the bay leaf and bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
Gently nestle the fish pieces into the liquid. Cover and cook for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Reduce the heat to low and stir in the whole milk and heavy cream. Heat the chowder gently, but do not let it boil to avoid curdling.
Season with salt and black pepper to taste, and discard the bay leaf.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve with crusty bread for dipping.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 10.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 237 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1277 mg | 27% | |
*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.
