The Real Deal New England Fish Chowder

Dive into a bowl of comfort with "The Real Deal New England Fish Chowder," a hearty and authentic take on this coastal classic. Bursting with the briny essence of fresh white fish like cod or haddock, this chowder features a creamy base enriched with fish stock and heavy cream for a luscious, velvety texture. Crispy thick-cut bacon lends a smoky depth, while tender Russet potatoes and aromatics like onion, celery, and garlic round out the flavors. A hint of bay leaf ties everything together with a subtle herbal note. Ready in under an hour, this one-pot wonder is ideal for chilly evenings or anytime you crave a taste of New England’s rich culinary heritage. Serve it up with a sprinkle of fresh parsley, crumbled bacon, and a handful of oyster crackers for the ultimate comforting experience. Perfect for seafood lovers, it’s a must-try recipe that transforms simple ingredients into a coastal masterpiece.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 slices thick-cut bacon
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups fish stock or clam juice
• 2 medium Russet potatoes, peeled and diced
• 1 piece bay leaf
• 1 cup heavy cream
• 1.5 pounds fresh white fish (cod or haddock), cut into 1.5-inch pieces
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 cup oyster crackers (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate, leaving the rendered fat in the pot.

Step 2

Add the butter to the pot, and once melted, stir in the diced onion and celery. Sauté until softened, about 5-7 minutes.

Step 3

Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Step 4

Stir in the flour and cook for 1 minute, stirring constantly to form a roux.

Step 5

Slowly pour in the fish stock (or clam juice), whisking continuously to prevent lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes and bay leaf. Simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Reduce the heat to low and stir in the heavy cream. Do not bring to a boil at this stage to prevent curdling.

Step 8

Gently fold in the fish pieces, ensuring they are submerged in the liquid. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Remove and discard the bay leaf. Crumble the reserved bacon and stir it into the chowder, or use it as a garnish when serving.

Step 11

Ladle the chowder into bowls and garnish with chopped parsley and oyster crackers if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2991.9g)

Amount per serving	% Daily Value*
Calories	3496.7

Total Fat 168.6g	0%
Saturated Fat 80.2g	0%
Polyunsaturated Fat g
Cholesterol 677.4mg	0%
Sodium 8541.1mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 11.4g
Protein 189.7g	0%

Vitamin D 272.2IU	0%
Calcium 342.2mg	0%
Iron 13.9mg	0%
Potassium 5171.2mg	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: 44.1%

Protein: 22.1%

Carbs: 33.8%