New England Fish Chowder
Savor the comforting flavors of New England with this classic Fish Chowder recipe, a creamy, hearty dish that celebrates the bounty of the sea. Made with succulent chunks of cod or haddock, tender russet potatoes, and the smoky essence of bacon, this chowder is simmered to perfection in a flavorful clam juice base with aromatic onions, celery, and a hint of bay leaf. Finished with a touch of velvety heavy cream and a sprinkle of fresh parsley, this one-pot wonder is as cozy as it is satisfying. Ready in just 50 minutes, this seafood delight is perfect for a chilly evening and pairs beautifully with crackers or crusty bread. Bring a taste of coastal tradition to your table with this easy New England Fish Chowder recipe!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 ounces bacon, diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1.5 pounds Russet potatoes, peeled and diced
- 4 cups clam juice
- 1 leaf bay leaf
- 1.5 pounds cod or haddock fillets, cut into chunks
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional crackers or crusty bread (for serving)
Instructions
In a large pot, melt the butter over medium heat. Add the diced bacon and cook until crisp, about 5 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot, cooking until softened and fragrant, about 5 minutes.
Stir in the diced potatoes, clam juice, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered until the potatoes are tender, about 15 minutes.
Add the chunks of fish to the pot. Gently simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the bay leaf from the pot. Stir in the heavy cream and cooked bacon, then season with salt and pepper.
Cook for an additional 2-3 minutes on low heat to heat the cream through, but do not let the chowder boil.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crackers or crusty bread, if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1109 mg | 24% | |
*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.
