Rockport Fish Chowder
Dive into a bowl of comfort with this classic Rockport Fish Chowder, a creamy, hearty dish inspired by the coastal charm of New England. This recipe marries tender chunks of fresh white fish like cod or haddock with russet potatoes, aromatic thyme, and a velvety base of butter, cream, and fish stock. Enhanced by the subtle flavors of sautéed onions, celery, and garlic, this chowder is a celebration of simple, wholesome ingredients. Ready in under an hour and perfect for chilly evenings, it’s served best with a sprinkle of fresh parsley and a handful of oyster crackers for that authentic seaside touch. Whether you're looking for a traditional fish chowder recipe or a soul-warming seafood dish, this Rockport favorite delivers timeless flavor in every spoonful.
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Recipe Information
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups fish stock or vegetable stock
- 1 piece bay leaf
- 1 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1.5 lbs fresh white fish fillets (such as cod, haddock, or halibut), cut into 2-inch pieces
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional minute, until fragrant.
Stir in the diced potatoes and pour in the fish stock. Add the bay leaf and thyme to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender.
Carefully add the pieces of fresh white fish to the pot. Simmer gently for 5-7 minutes, or until the fish is cooked through and flaky.
Reduce the heat to low and stir in the heavy cream. Season the chowder with salt and black pepper, adjusting to taste.
Remove and discard the bay leaf before serving. Ladle the chowder into bowls and garnish with freshly chopped parsley.
Serve the Rockport Fish Chowder hot with a side of oyster crackers, if desired.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 929 mg | 20% | |
*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.
