Description
A heartwarming New England fish chowder, featuring creamy milk, tender fish, and buttery potatoes, perfect for chilly nights.
Ingredients
Scale
- 3 medium Yukon gold potatoes, peeled and cut into a medium dice
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced small
- 1 bay leaf
- 1 pound fresh haddock or cod fillets, picked over for bones
- 1 12-ounce can of evaporated milk
- 1/2 cup half-and-half or heavy cream
- 1 1/2 teaspoons kosher salt, or to taste
- Cold water
- Fresh minced chives, for garnish (optional)
- Oyster crackers for garnish (optional)
Instructions
- Dice the potatoes and onions. Keep cut potatoes from discoloring by covering them in cold water.
- In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf. Cook, stirring, until translucent, about 5 to 7 minutes.
- Add the diced potatoes and enough cold water to cover the potatoes and onions. Cover and gently boil until the potatoes are fork-tender, about 10 minutes.
- Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer for about 15 minutes, checking once or twice.
- Check to ensure the potatoes have softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and pepper. Stir gently to combine.
- Top your fish chowder with fresh minced chives and serve with oyster crackers or hot biscuits.
Notes
For a thicker chowder, mash some of the potatoes before adding in the fish. Store in the refrigerator for a couple of days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: New England
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: fish chowder, New England, comfort food, seafood soup, creamy soup
