Best New England Fish Chowder Recipes

NEW ENGLAND FISH CHOWDER

Steps:

• In a Dutch oven, melt 1/4 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. , 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.

OLD-FASHIONED NEW ENGLAND FISH CHOWDER

Steps:

• In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.

NEW ENGLAND FISH CHOWDER

Steps:

• Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
• Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

CLASSIC NEW ENGLAND FISH CHOWDER

Steps:

• Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.

NEW ENGLAND FISH CHOWDER

Steps:

• 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
• 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
• 3. Add the potatoes and stock. If the stock doesn'#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn'4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• 5. When ready to serve, reheat the chowder over low heat; don',et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
• 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
• Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can'4here are alternatives listed in the recipe.
• For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

THE REAL DEAL NEW ENGLAND FISH CHOWDER

Steps:

• Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders.
• Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
• Bring to the boil and cook until potatoes begin to cook.
• Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
• Continue to cook at a simmer until potatoes are just underdone.
• Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
• Add evaporated milk.
• Lower heat and allow to cook until potatoes are just tender.
• Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
• It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
• This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
• Serve with crackers and sour pickles if you want to go "all New England!".
• VARIATION 1.
• If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
• VARIATION 2.
• For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.

NEW ENGLAND FISH CHOWDER

Steps:

• Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
• Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn'4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don',et it boil. Warm the cracklings in a low oven (200° F) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

JFK'S NEW ENGLAND FISH CHOWDER

Steps:

• Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
• Remove bones from fish.
• Saute diced pork until crisp, remove and set aside.
• Saute onions in pork fat till golden brown.
• Add fish, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
• Simmer for 30 minutes.
• Add milk and butter and simmer for 5 minutes.
• Serve chowder sprinkled with pork dice.

PERFECT NEW ENGLAND FISH CHOWDER

Steps:

• In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.
• Stir in flour.
• Gradually stir in chicken broth.
• Stir over low heat until soup bubbles and thickens slightly.
• Simmer for 10 minutes or until vegetables are tender.
• Stir in cream and cubes of fish.
• Stir in thyme.
• Simmer for 5 minutes or until cubes of fish are cooked.
• Season to taste with salt and pepper.
• Serve very hot with chowder crackers or a crusty baguette with butter, and fresh snipped lemon thyme for garnish.

NEW ENGLAND FISH CHOWDER

Steps:

• Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
• Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
• Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
• Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
• Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
• Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

COOK'S ILLUSTRATED NEW ENGLAND FISH CHOWDER

Steps:

• 1. Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl. 2. Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes. 3. Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately.

NEW ENGLAND FISH CHOWDER WITH THYME

Steps:

• In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Stir in the fish stock, potatoes, thyme, and pepper. Bring to a simmer. Reduce the heat and simmer, covered, for 20 to 25 minutes, or until the potatoes are tender.
• In a small bowl, whisk together the milk and flour. Whisk into the stock mixture. Increase the heat to medium high and cook for about 5 minutes, or until the mixture thickens, stirring occasionally. Reduce the heat to medium.
• Stir in the fish. Cook for 6 to 7 minutes, or until the fish flakes easily when tested with a fork, stirring occasionally.
• Nutrition Information
• (Per serving)
• Calories: 181
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 45mg
• Sodium: 114mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugars: 7g
• Protein: 20g
• Calcium: 167mg
• Potassium: 672mg
• Dietary Exchanges
• 1 starch
• 1/2 fat-free milk
• 2 very lean meat

NEW ENGLAND FISH CHOWDER - BOWL OF DELICIOUS

Steps:

• In a large heavy pot such as a dutch oven, melt the butter (1 tablespoon) with the olive oil (1 tablespoon) over medium heat. Add the 2 chopped onions, stir to coat in the oil and butter, and sauté until translucent and softened, but not browned, stirring occasionally, about 5 minutes. (If the onions are browning, turn heat down to medium-low and add a little water, or cover to keep the steam in.)
• Add 2 cups of water to the pot, as well as the pinch of thyme, two bay leaves, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon). Bring to a boil.
• Add the cod (2 pounds) to the pot. Place the pieces so they are flat and in one layer (or if your filets are very thin, stacking them is fine). The water should come up to the top of the pieces, but not submerge them. If the water seems too low, you can add 1/2 cup to 1 cup more. Bring it up to a simmer, cover, and cook on low for 4-5 minutes until the fish flakes apart.
• Using a fish spatula or slotted spoon, remove the fish to a large plate or rimmed baking sheet (I used a quarter sheet pan). Place the plate in the fridge or freezer, if you have room, for a couple of minutes so it cools faster and doesn't continue to cook. When the fish is cool enough to handle, gently flake it apart with your hands. You want the flakes to remain intact - don't over-flake it!
• Add the clam juice (8 oz.) to the pot, as well as the cubed potatoes. Bring to a boil, cover, and simmer on low for about 15 minutes, or until potatoes are cooked (pierce one with the tines of a fork to check if it's soft enough).
• While the potatoes are cooking, scald the milk. Place the milk (1 cup) and the quartered onion layers into a small saucepan. Bring it to a boil, then turn the heat to low and simmer uncovered for 5-7 minutes. Watch it carefully, as boiling milk will bubble up and might boil over!
• When the potatoes are finished cooking, strain the scalded milk through a mesh sieve into the pot. Add the flaked fish, as well as the chives (1/2 tablespoon) and the small pinch of nutmeg (we used fresh nutmeg; just a couple of grates on a microplane zester will do it).
• Bring the chowder back to a simmer. Turn off the heat. Stir in the heavy cream (1 cup), being careful to stir very gently so as not to break apart the fish too much. Season with salt and pepper to taste, if necessary.
• Serve. If you like, garnish each bowl with a small pat of butter, some more nutmeg and chives, and fresh grated black pepper.