{"id":8998,"date":"2026-01-27T20:45:51","date_gmt":"2026-01-27T20:45:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8998"},"modified":"2026-01-27T20:48:48","modified_gmt":"2026-01-27T20:48:48","slug":"new-england-fish-chowder","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/new-england-fish-chowder\/","title":{"rendered":"New England Fish Chowder"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>New England Fish Chowder<\/span><\/h2>\n
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This New England fish chowder combines flaky haddock, tender potatoes and an ultra-creamy broth, creating a comforting soup ideal for any season.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> – \u00bd quarts<\/span><\/span><\/div>\n\n
Author: <\/span>Dorothy Noonan – Taste of Home<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> butter<\/span> divided<\/span><\/li>
  • 3<\/span> medium<\/span> onions<\/span> sliced<\/span><\/li>
  • 5<\/span> medium<\/span> potatoes<\/span> peeled and diced<\/span><\/li>
  • 4<\/span> tsps<\/span> salt<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> pepper<\/span><\/li>
  • 3<\/span> cups<\/span> boiling water<\/span><\/li>
  • 2<\/span> pounds<\/span> haddock<\/span> cut into large chunks<\/span><\/li>
  • 4<\/span> cups<\/span> milk<\/span><\/li>
  • 1<\/span> (12 oz) can<\/span> evaporated milk<\/span><\/li>
  • Additional salt and pepper<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a Dutch oven, melt \u00bc 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.<\/span><\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>

      <\/span>How to Store Fish Chowder<\/span><\/h3>\nWe 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.<\/span>
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      <\/span>Can you make fish chowder ahead of time?<\/span><\/h3>\nThis fish chowder is excellent for meal prep. Try making this recipe in your crockpot. Cook it according to the instructions, and when it\u2019s finished, turn the dial to \u201ckeep warm\u201d to avoid overcooking. If you don\u2019t plan to eat it the same day, store it in the fridge for three to four days, heating it when you\u2019re ready to dig in.<\/span>
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      <\/span>Can you freeze this fish chowder recipe?<\/span><\/h3>\nStore 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.<\/span>
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      <\/span>How long does fish chowder last?<\/span><\/h3>\nFish 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\u2019t recommend storing it past these time frames.<\/span>
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      <\/span>How do you reheat fish chowder?<\/span><\/h3>\nYou 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.<\/span>
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      <\/span>What other types of fish can I add to this chowder recipe?<\/span><\/h3>\nWe 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.<\/span>
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      <\/span>What other ingredients can I add to this recipe for fish chowder?<\/span><\/h3>\nThe history of this chowder\u2019s 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.<\/span>
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      <\/span>What should you serve with fish chowder?<\/span><\/h3>\nIn New England, when you order a bowl of fish chowder, you\u2019ll usually get a side of crunchy oyster crackers to sprinkle on top or a warm piece of bread.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8995,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[132,134,3734,2877,2194],"tags":[],"class_list":["post-8998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","category-american","category-new-england","category-simmered","category-stew-dish"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/01\/New-England-Fish-Chowder_EXPS_TOHD24_3215_JenaCarlin_8.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8998"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8998\/revisions"}],"predecessor-version":[{"id":9007,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8998\/revisions\/9007"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8995"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}