Description
Creamy New England Fish Chowder is a classic American comfort dish made with tender white fish, potatoes, onions, milk, and cream. This chowder is rich yet balanced, with a smooth texture and gentle seasoning that highlights the natural flavor of the seafood. It is hearty, warming, and perfect for an easy homemade meal that feels special without being complicated.
Ingredients
Butter and olive oil for sautéing
Yellow onions, chopped and separated into layers
Water
Bay leaves
Dried thyme or fresh thyme leaves
Kosher salt and freshly ground black pepper
Fresh cod or another firm white fish, cut into large pieces
Clam juice
Potatoes, scrubbed and diced into even pieces
Whole milk
Ground nutmeg
Fresh chives, finely minced
Heavy cream
Extra butter, black pepper, chives, and nutmeg for optional garnish
Instructions
Melt the butter with olive oil in a large pot over medium heat until fully combined.
Add the chopped onions and stir gently until softened and translucent, keeping the heat moderate to avoid browning.
Pour in the water and add bay leaves, thyme, salt, and black pepper, then bring the mixture to a gentle boil.
Lay the fish pieces flat in the pot so they are mostly surrounded by liquid and cover the pot to allow gentle poaching.
Cook until the fish flakes easily, then carefully transfer it to a plate and chill briefly before gently flaking by hand.
Add the clam juice and diced potatoes to the pot and simmer until the potatoes are tender.
Heat the milk with the reserved onion layers in a small saucepan until gently simmering, then strain the milk into the pot.
Return the flaked fish to the chowder along with chives and a small pinch of nutmeg.
Bring the chowder to a gentle simmer, turn off the heat, and slowly stir in the heavy cream.
Taste and adjust seasoning as needed, then serve warm with optional garnishes.
Notes
Cod works best for this chowder because it flakes into large, tender pieces, but other white fish like haddock, snapper, or sea bass also work well.
Avoid very lean fish that stay firm or very delicate fish that fall apart completely.
Keep the heat low after adding milk and cream to maintain a smooth texture and prevent separation.
For a thicker chowder, a cornstarch slurry can be added before returning the fish to the pot.
When reheating, warm gently and avoid boiling once dairy has been added.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American