Are you in need of a comforting and flavorful meal that will warm you up on a chilly night? Look no further than this Fish Chowder Recipe. This iconic dish hails from New England, and is the perfect balance of rustic and comforting.
The creamy fish chowder made with savory clam broth is easy to prepare and incredibly delicious. With a variety of seafood vegetables, including raw potatoes and onions, this recipe is sure to please even the pickiest of eaters.
But let me tell you, this isn’t your ordinary fish chowder recipe. Using unsalted butter, milk, evaporated milk, and fish stock as the base, it creates an authentic flavor that brings home that taste of coastal New England. And with the ability to switch up the type of fish based on what’s available or desired – whether it be cod or tilapia – this recipe has endless possibilities.
So come with me and learn how to make the best Fish Chowder Recipe that will leave your tastebuds singing for more.
Why You’ll Love This Recipe
If you are in the mood for hearty and creamy fish chowder that is full of savory flavors, this fish chowder recipe is a must try. Perfect for cold winter nights or even summer gatherings, this creamy New England fish chowder will get your taste buds dancing.
What sets this chowder recipe apart from others is the use of clam broth and water that creates a perfect blend of salty and savory flavors. The addition of unsalted butter and milk gives it a rich and creamy texture that will leave your guests asking for seconds.
This recipe also utilizes raw potatoes and onions that add depth to its traditional New England taste. The variety of seafood vegetables used in this recipe, such as stalks of celery and finely chopped carrots, will add to the complex flavor profile of the soup.
Fish chowder made with cod or tilapia that has been cooked to perfection is added at the end to create a satisfying blend of creaminess and tangy fish taste. What’s more? This recipe can be endlessly customizable, you can use any type of fish you like, including bacon and corn if you prefer those flavors!
With its hearty creaminess and rich palate combined with savory seafood, this best fish chowder recipe will definitely become a family favorite in no time. It’s an authentic Boston-style chowder that’s easy to make at home!
Before starting to prepare this New England Fish Chowder recipe, let’s gather all the necessary ingredients. Here is what we need:
Fish Chowder Ingredients:
- 4 slices of salt pork
- 2 onions, finely chopped
- 1 small onion, chopped
- 2 stalks celery, chopped
- 3-4 raw potatoes [peeled and diced]
- 1 bay leaf
- 1 1/2 cups of fish broth or clam juice or water
- 1/4 tsp dried savory
- Salt to taste
- Ground pepper to taste
- 2 tablespoons unsalted butter
- 4 ounces of the best fish (cod, tilapia) – skinless and boneless, cut into bite-size pieces
- 1 cup of milk (we recommend whole milk)
- 6 ounces of evaporated milk
The Recipe How-To
Step 1: Prepare the ingredients
First and foremost, you have to prepare all the ingredients listed on the Ingredient List section. Rinse the fish fillets, pat them dry with paper towels, and then cut them into bite-sized pieces. Set aside for later.
Peel and scrape 6 large raw potatoes and chop them into small chunks. Finely chop two medium-sized onions. Leave in separate bowls.
Step 2: Sauté onions and salt pork
In a large pot, sauté finely chopped onion in two tablespoons of unsalted butter until soft and transparent. Add one cup of cubed salt pork and cook it until browned.
Step 3: Cook Diced Potatoes
To the pot with the browned salt pork and cooked onions add the diced potatoes, a bay leaf, and seafood broth. If you do not have any clam broth then you can dissolve four teaspoons of clam powder bouillon-based in water to create homemade clam broth. Use enough water to cover all the potatoes.
Bring everything to a boil on high heat then reduce heat to medium-low heat. Cover the pot and let the mixture simmer for ten minutes until potatoes are tender but still firm.
Step 4: Make white sauce for fish chowder
While cooking potatoes, in another pan melt three tablespoons unsalted butter and stir in three generous tablespoons of flour or cornstarch until blended. Add two cups of milk, stirring constantly as you pour into the pan adding more milk until enough is added for desired thickness.
Add a can of evaporated milk for richness or reduce your regular milk intake down to one cup total.
Stir slowly over low heat forever to make that perfect white sauce for creamy fish chowder soup.
Step 5: Add Fish Fillet
Once your potatoes are cooked, add fish fillet bites into the pot gently add celery stalks that have been chopped into bite-sized pieces.
Simmer uncovered for five more minutes or until fish is opaque when flakes are pulled off with a fork.
Step 6: Garnish and Serve
Serve hot with some black pepper sprinkled over it or parsley on top if preferred. A few toasted bread slices would be perfect to go along with this creamy new england fish chowder recipe!
Your guests will adore your new-found expertise at creating one of these delicious fish chowder dramas!
Substitutions and Variations
Listen, I know that not everyone’s taste is the same. Some people are pickier than a cat in a wet food aisle, but don’t you worry; I’ve got some options for you to make this Fish Chowder recipe your own.
1. Creamy New England Fish Chowder: Want to make your chowder dreamier than an Irish accent? Swap out regular milk for heavy cream to get that smooth and velvety consistency of New England-style chowders.
2. Manhattan Fish Chowder: If you’re into tangy and spicy flavors rather than creamy, go for a Manhattan-style seafood soup instead. Here’s what you need: Clam juice, canned tomatoes, corn, onions, celery, and some smoked bacon.
3. Low Carb Fish Chowder: Are you watching your carbs? Not a problem at all! Skip the potatoes and cornstarch and add some cauliflower to give your chowder that hearty texture without the extra carbs.
4. The Best Fish Chowder: Listen up now! If you want the best fish chowder made with the best fish on this planet then I’ve got two suggestions for you: cod or tilapia. They are both light and flaky fishes that go perfectly with this recipe.
5. Authentic Boston Fish Chowder: If you want something traditional and authentic to this recipe’s origin city then use salt pork instead of butter or unsalted butter. It will bring out the classic flavors of an authentic Boston chowder.
6. Bermuda Fish Chowder: Want something more exotic? Put some spicy seasonings – cumin, coriander powder – in your Bermuda-style seafood soup to give it a Bermudian twist.
Remember, these are just suggestions that will make the recipe taste amazing! You can use chicken instead of fish or add seafood vegetables like shrimps or clams – whatever makes you happy!
Serving and Pairing
Now that your creamy New England fish chowder is ready to impress, serve it in individual bowls and pair with some crusty bread or oyster crackers. The bread’s crunch, contrasted with the velvety consistency of the chowder, will keep you craving for more.
If you prefer a more substantial pairing, a side salad will work wonders. Aim for something simple, light and with a touch of acidity to cut through the creaminess of the chowder. A quick arugula salad dressed with lemon juice and olive oil should do the trick. Pairing it with a refreshing sauvignon blanc or a hoppy pilsner will enhance its flavor even further.
If you’re feeling adventurous, add bacon crumbles or chives as topping and have fun creating your signature look. For a low-carb alternative, swap the bread for roasted vegetables like asparagus, cauliflower or Brussel sprouts.
Whether you choose to eat it as hearty lunch or cozy dinner, serving it steaming hot along with its perfect partner will make for an unforgettable eating experience fit for any occasion.
Make-Ahead, Storing and Reheating
Ah, the age-old question of leftovers. Can they be reheated? Do they taste good the next day? Fear not, my culinary comrades, for I have the answers to your burning queries on how to handle and reheat this delicious fish chowder made with creamy New England-style broth.
If you plan on making this fish chowder soup ahead of time, I recommend waiting to add in the fish until just before serving. You can prepare the base chowder and store it covered in the fridge for up to 2 days. When you’re ready to serve, simply heat the chowder on medium heat until it begins to simmer before adding in the fish.
If you happen to have any leftovers of this rich and savory fish chowder, don’t worry! You can easily store them in an airtight container and keep them in the fridge for up to 3 days. To keep the texture creamy, I suggest warming it up slowly over low heat on your stove while stirring occasionally.
Now for everyone’s favorite question: can you reheat fish chowder without ruining it? The answer is yes! You can reheat this creamy fish chowder in a variety of ways, depending on your preference.
The best method for reheating this seafood soup is on low heat over your stove or in a slow cooker. It’s essential to avoid burning or boiling the chowder as it may cause a separation or curdling of ingredients.
Another way to reheat this dish is by using a microwave. However, don’t forget to stir it occasionally to ensure its left evenly heated.
Lastly, if you’re planning ahead and want an easy meal that is on-the-go friendly, pour your chowder into individual servings and freeze them! Simply thaw them overnight in your fridge then reheat by frying gently over medium heat until hot and bubbly.
So whether you’re savoring leftovers from last night’s dinner party or meal planning for an upcoming event, remember that reheating this creamy New England fish chowder recipe will be a breeze!
Tips for Perfect Results
To ensure that your fish chowder comes out perfectly every time, I suggest keeping a few tips in mind.
Firstly, if you’re using fish stock instead of clam broth or water, be sure to use the best fish you can find. Look for fish that is fresh and firm to the touch. This will give your chowder the most authentic and delicious flavor.
Secondly, be sure not to overcook your fish. When adding the fish to the chowder, allow it to cook for only a few minutes until it’s just cooked through. Overcooked fish can become tough and dry, which can negatively affect the overall texture of your chowder.
Thirdly, when blending your evaporated milk, be sure not to blend it for too long or it may become frothy. It’s best to blend it just until smooth to avoid any unwanted foam on top of your creamy new england fish chowder.
Lastly, when reheating leftovers, add a little bit of milk or water as needed to thin out the chowder soup. This will help retain its savory flavor and prevent it from becoming too thick and pasty.
By following these tips, you’ll be sure to create the best fish chowder recipe that will leave your guests asking for more!
Now, let’s dive into the frequently asked questions (FAQ) about this delicious Fish Chowder Recipe. Don’t worry if you have any questions about this creamy New England style chowder because we have got you covered! Read on to discover the answers to common queries related to making the best fish chowder.
How do you thicken fish chowder?
When it comes to thickening soup, there are a few options to choose from. You could go with flour, cornstarch or another thickening agent. However, it’s important to handle them carefully, or they’ll end up forming lumps in your soup. To avoid this, you’ll need to mix your thickening agent with a small amount of broth. Let it cool before adding it back to your soup for optimal results.
What is fish chowder made of?
This fish chowder recipe may seem simple with just fish, potatoes, and onions. However, I have a few tricks up my sleeve to make it extra flavorful. By incorporating a blend of bay leaves, thyme, nutmeg, and chives, this chowder takes on a new dimension of taste. Additionally, I use onion-infused scalded milk, which may sound intimidating but is actually quite simple to make.
What makes a chowder a chowder and not a soup?
When it comes to soups and chowders, the main difference lies in their consistency and ingredients. While soups tend to be lighter and thinner, chowders are renowned for being thick and rich. One of the standout features of chowder is that it usually includes sizeable pieces of meat or seafood, as well as vegetables like potatoes. So, if you’re looking for something hearty and substantial, chowder might be just the ticket.
How do you make Jamie Oliver seafood chowder?
For this recipe, you’ll need some olive oil to start. You’ll also need two rashers of higher-welfare bacon that have been chopped up. Finely chop a small white onion, two sticks of celery, and a fresh red chili that has been deseeded. You’ll also need four ears of sweetcorn, two medium potatoes that have been peeled and chopped, and 900 ml of hot organic vegetable or fish stock.
In conclusion, the creamy New England fish chowder recipe is a must-try for seafood enthusiasts and party hosts looking to impress their guests. With its foundation of clam broth and savory seasonings, this dish boasts an irresistible flavor that is sure to leave your guests asking for more.
Now that you have a grasp of the ingredients, detailed instructions and tips, you can easily prepare this authentic New England-style fish chowder recipe in your home kitchen. Whether you choose to stick with the original or customize it with substitutions and variations, this recipe will not disappoint.
From serving suggestions to reheating tips, we have covered all you need to know to enjoy the best fish chowder experience possible. So why not grab all the ingredients required and treat yourself and loved ones to a deliciously indulgent meal perfect for any time of year.
Remember, nothing brings people together like good food – especially when it’s creamy fish chowder made from scratch with love.
Fish Chowder Recipe
- 2 lbs cusk (or other good chowder fish, if using Cusk cut into good bite size pieces) or 2 lbs haddock, cut in 1" cubes (or other good chowder fish, if using Cusk cut into good bite size pieces)
- 3 onions, diced
- 4 cups diced raw potatoes
- 1 can evaporated milk
- 3 cups fresh milk (1%, 2% or Whole)
- 1/4 lb butter
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/4 teaspoon savory (optional)
- 2 cans clam broth or 2 cups water
- Cook onions and potatoes in broth or water until almost tender.
- Add fish and complete cooking.
- When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
- Heat completely without boiling (very important, never boil any chowder).
- Sprinkle with remaining pepper and serve with oyster crackers or saltines.
- Note: If you want more potatoes or fish just add more broth and milk.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!