Perfect New England Fish Chowder
Indulge in the ultimate comfort of **Perfect New England Fish Chowder**, a creamy, hearty classic packed with rich, briny flavors and perfectly tender chunks of flaky white fish. This recipe combines the crispness of smoky bacon with the aromatic blend of sautéed onion, celery, and garlic, all brought together in a velvety base of clam juice and heavy cream. Hearty russet potatoes add substance, while fresh thyme and a hint of bay leaf give the broth its signature earthy depth. Gently poached fish fillets ensure a melt-in-your-mouth texture, while crispy bacon and vibrant parsley make for an irresistible garnish. Perfect for weeknight dinners or cozy gatherings, this satisfying chowder pairs beautifully with crusty bread for a warm bowl of New England nostalgia.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 4 slices Bacon, diced
- 1 large Yellow onion, finely chopped
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Clam juice
- 2 large Russet potatoes, peeled and diced
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 cup Heavy cream
- 1.5 pounds Skinless white fish fillets (e.g., cod, haddock), cut into 2-inch chunks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat and butter in the pot.
Add the chopped onion and celery to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetable mixture and stir continuously for 2–3 minutes to cook the flour and create a roux.
Gradually add the clam juice, whisking to combine and prevent lumps.
Add the diced potatoes, bay leaf, and fresh thyme. Bring the mixture to a simmer over medium heat, cover, and cook for 15–20 minutes, or until the potatoes are fork-tender.
Reduce the heat to low and stir in the heavy cream.
Gently add the chunks of white fish to the pot. Simmer for 8–10 minutes, or until the fish is tender and cooked through. Avoid stirring too much to prevent breaking up the fish.
Season the chowder with salt and black pepper to taste. Remove and discard the bay leaf.
Ladle the chowder into bowls, garnish with crispy bacon and fresh parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1069 mg | 23% | |
*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.
