New England Fish Chowder
Wonderfully rich New England Fish Chowder is easily restaurant-quality with tender chunks of potato, flaky white fish, and a savory, seasoned broth that seafood and soup lovers will definitely enjoy! This version is inspired by Maine but fish chowder is popular throughout New England and the British Isles.
Nutrition Facts
Ingredients
Instructions
In a large heavy bottomed pot or dutch oven, cook the bacon until crispy, the remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain.
Add butter to the pot. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook for about 5-7 minutes, until onions have softened. Add the thyme and Old Bay seasoning.
Add chopped potatoes, salt, and pepper, then cover with the chicken stock and clam juice. Bring to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
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Notes
Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve.
Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.
For thicker chowder: This recipe relies on the starch from the potatoes and the creaminess of the cream to thicken it only slightly. If you prefer a thicker chowder, try sprinkling ¼ cup of flour over the cooked celery and onions and stirring that in for 1-2 minutes before adding the potatoes and broth.
Optional add-ins: You might try adding 1 can of creamed or whole kernel corn. Or slice 8 ounces of mushrooms and sear them, then add to the soup.
Adapted from Bon Appetit.
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Reviews from the Original Source
For clam juice added a 8oz can of clam pieces with lots of juice...for stock added leftover seafood stock eYe had in the freezer! Still on the stove!
DYK You can use Instant Mashed Potato Flakes, or leftover mashed potatoes to thicken chowder to your preferred thickness. Good for the gluten free or those who find chowder with flour too bland. Garlic Mash are especially nice, that hint of Garlic melds into the chowder for a more rounded flavor. I odd garlic to all my chowders. If you’re using Old Bay you need to balance that strong seasoning. If you don’t like heat, you can use Bell’s Seasoning or Italian seasoning. True NE chowders do not use Old Bay. It’s a down South thing. Paprika is a nice addition, including the Smoked version. I use Soy or Almond Milk in chowder, the flavor doesn’t change. I use 3 bottles of Clam Juice for that stronger fish background flavor. Instead of canned corn or creamed corn, I use frozen corn. For the creamed corn background flavor and texture, I put thawed frozen corn in a high speed blender with some soup liquid then pulse and blend until it has the texture I want. I cannot have much salt so I have to work around by increasing spices to taste, while using Low Sodium ingredients. I use Olive Oil to make it, then float a single pat of unsalted butter on each bowl. And, of course, here in NE, you must serve chowders with Oyster crackers. This is a great recipe, I just added some workarounds to get it into my diet. Non dairy milks reduce sodium dramatically. I’ve never had it with cream, I can’t tolerate dairy products. I just thought this bunch of workarounds I use might help someone else with special dietary needs.
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