Grandpa Alvah's Fish Chowder

Dive into the comforting flavors of coastal tradition with Grandpa Alvah’s Fish Chowder, a hearty and creamy New England classic that’s perfect for any season. This rich, soul-warming dish combines tender chunks of fresh white fish (like cod or haddock), creamy russet potatoes, and aromatic vegetables simmered in a luscious broth of clam juice, whole milk, and heavy cream. Infused with hints of bay leaf and fresh thyme, this chowder strikes the perfect balance of savory and creamy, making it a true crowd-pleaser. Serve it hot with a sprinkle of fresh parsley and a side of crusty bread for soaking up every last spoonful. Ready in under an hour and serving six, this timeless recipe is a cozy, family-approved meal that brings a taste of seaside comfort straight to your table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds fresh white fish (cod or haddock, skinless and boneless)
• 3 medium-sized russet potatoes
• 1 large yellow onion
• 2 pieces celery stalks
• 3 tablespoons unsalted butter
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 1 piece bay leaf
• 1 teaspoon fresh thyme
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)
• 0 crusty bread (optional, for serving)

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Set aside.

Step 2

Finely chop the onion and celery. Set aside.

Step 3

Cut the fish into large, 2-inch chunks and keep refrigerated until ready to use.

Step 4

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 5 minutes, or until softened and translucent.

Step 5

Add the diced potatoes to the pot, followed by the clam juice and 2 cups of water. Stir to combine.

Step 6

Drop in the bay leaf and fresh thyme. Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 7

Reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are just tender when pierced with a fork.

Step 8

Gently add the fish chunks to the pot, ensuring they are submerged in the liquid. Simmer for an additional 8-10 minutes, or until the fish is opaque and flakes easily.

Step 9

Stir in the whole milk and heavy cream. Season with kosher salt and black pepper.

Step 10

Heat the chowder over low heat for 5 minutes, stirring occasionally. Avoid boiling to maintain the creamy texture.

Step 11

Discard the bay leaf before serving.

Step 12

Ladle the chowder into bowls, garnish with chopped parsley, and serve with crusty bread on the side if desired.

Nutrition Facts

Serving size	(2743.9g)

Amount per serving	% Daily Value*
Calories	2755.0

Total Fat 139.8g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 704.1mg	0%
Sodium 3966.0mg	0%
Total Carbohydrate 186.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 38.4g
Protein 171.2g	0%

Vitamin D 486.9IU	0%
Calcium 939.4mg	0%
Iron 13.9mg	0%
Potassium 6613.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 25.5%

Carbs: 27.8%