New England Fish Chowder

This New England fish chowder combines flaky haddock, tender potatoes and an ultra-creamy broth, creating a comforting soup ideal for any season.

Prep Time20

Cook Time25

Total Time45

Servings: 4 – ½ quarts

Author: Dorothy Noonan – Taste of Home

Ingredients

½ cup butter divided
3 medium onions sliced
5 medium potatoes peeled and diced
4 tsps salt
½ tsp pepper
3 cups boiling water
2 pounds haddock cut into large chunks
4 cups milk
1 (12 oz) can evaporated milk
Additional salt and pepper optional

Instructions

In a Dutch oven, melt ¼ cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes.
In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Notes

How to Store Fish Chowder

We suggest allowing your fish chowder to come to room temperature before refrigerating it to ensure even cooling. If you have a lot left over, divide the soup into smaller portions and store them in airtight containers. You can keep this dish in the fridge for three to four days.

Can you make fish chowder ahead of time?

This fish chowder is excellent for meal prep. Try making this recipe in your crockpot. Cook it according to the instructions, and when it’s finished, turn the dial to “keep warm” to avoid overcooking. If you don’t plan to eat it the same day, store it in the fridge for three to four days, heating it when you’re ready to dig in.

Can you freeze this fish chowder recipe?

Store the chowder in the freezer for two to three months. To make reheating easier, freeze the soup in large silicone ice trays or freezer bags.

How long does fish chowder last?

Fish chowder can remain in an airtight container in the refrigerator for two to four days, or in the freezer for two to three months. For the most delicious results, we don’t recommend storing it past these time frames.

How do you reheat fish chowder?

You have a few options for reheating your fish chowder. Warm it up in a pot on the stove over medium heat, or place it in the microwave. Another option is to add it to your crockpot and let it heat up slowly.

What other types of fish can I add to this chowder recipe?

We recommend using any white, flaky fish that is local or easily accessible, such as cod, snapper or tilapia. To prevent the fish from overcooking, carefully monitor the simmering process in this chowder recipe. Look for the fish to reach a fork-tender consistency to determine its doneness.

What other ingredients can I add to this recipe for fish chowder?

The history of this chowder’s inception derives from Indigenous culinary ingenuity. You are welcome to create it with your own ingredients. Add bay leaf, parsley or rosemary to the broth to infuse a depth of aromatic notes. Increase your seasoning and sprinkle in nutmeg, a Cajun seasoning mix or cayenne pepper for more flavorful bites. To give this chowder even more depth, substitute the water in this recipe with fish or chicken stock or vegetable broth.

What should you serve with fish chowder?

In New England, when you order a bowl of fish chowder, you’ll usually get a side of crunchy oyster crackers to sprinkle on top or a warm piece of bread.

New England Fish Chowder