The Real Deal New England Fish Chowder
Dive into a bowl of comfort with "The Real Deal New England Fish Chowder," a hearty and authentic take on this coastal classic. Bursting with the briny essence of fresh white fish like cod or haddock, this chowder features a creamy base enriched with fish stock and heavy cream for a luscious, velvety texture. Crispy thick-cut bacon lends a smoky depth, while tender Russet potatoes and aromatics like onion, celery, and garlic round out the flavors. A hint of bay leaf ties everything together with a subtle herbal note. Ready in under an hour, this one-pot wonder is ideal for chilly evenings or anytime you crave a taste of New England’s rich culinary heritage. Serve it up with a sprinkle of fresh parsley, crumbled bacon, and a handful of oyster crackers for the ultimate comforting experience. Perfect for seafood lovers, it’s a must-try recipe that transforms simple ingredients into a coastal masterpiece.
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Recipe Information
Ingredients
- 4 slices thick-cut bacon
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock or clam juice
- 2 medium Russet potatoes, peeled and diced
- 1 piece bay leaf
- 1 cup heavy cream
- 1.5 pounds fresh white fish (cod or haddock), cut into 1.5-inch pieces
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the butter to the pot, and once melted, stir in the diced onion and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Slowly pour in the fish stock (or clam juice), whisking continuously to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes and bay leaf. Simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the heavy cream. Do not bring to a boil at this stage to prevent curdling.
Gently fold in the fish pieces, ensuring they are submerged in the liquid. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Season with salt and black pepper, adjusting to taste.
Remove and discard the bay leaf. Crumble the reserved bacon and stir it into the chowder, or use it as a garnish when serving.
Ladle the chowder into bowls and garnish with chopped parsley and oyster crackers if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 837 mg | 18% | |
*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.
