Description
This New England Fish Chowder is a comforting and authentic coastal dish combining tender Yukon gold potatoes, flaky haddock or cod, and a light, milky broth made with evaporated milk and half-and-half. It is rich in flavor yet balanced and soothing, perfect for a cozy meal that comes together quickly but tastes like it simmered all day.
Ingredients
Vegetables
- 3 medium Yukon gold potatoes, peeled and cut to a medium dice
- 1 medium yellow onion, diced small
- 1 bay leaf
Dairy & Butter
- 5 tablespoons unsalted butter, divided
- 1 12-ounce can evaporated milk
- 1/2 cup half-and-half or heavy cream
Protein
- 1 pound fresh haddock or cod fillets, picked over for bones
Seasonings & Garnishes
- 1 1/2 teaspoons kosher salt, or to taste
- Freshly cracked black pepper, to taste
- Cold water, enough to cover potatoes and fish
- Fresh minced chives, for garnish (optional)
- Oyster crackers or biscuits, for serving (optional)
Instructions
- Prepare the vegetables: Peel and dice the Yukon gold potatoes into medium-sized pieces. Dice the yellow onion finely. Keep the potatoes submerged in cold water to prevent discoloration until ready to use.
- Sauté onions and bay leaf: In a soup pot over medium-low heat, melt half the butter (about 2 1/2 tablespoons). Add the diced onions and bay leaf, cooking gently until the onions become soft and translucent without browning.
- Cook potatoes: Add the diced potatoes to the pot and pour in cold water until all ingredients are just covered. Cover the pot with a lid and bring to a gentle boil, cooking until the potatoes are fork-tender, about 15-20 minutes.
- Add fish and dairy: Nestle the whole fish fillets on top of the potatoes and onions without stirring. Pour in the evaporated milk and half-and-half or cream carefully over the fish. Cover the pot again and allow it to simmer very gently over low heat, avoiding boiling, until the fish is opaque and flakes easily, approximately 10-15 minutes.
- Finish the chowder: Once the fish is cooked, add the remaining butter, kosher salt, and freshly cracked black pepper. Gently stir to break the fish into chunks and combine all the ingredients without making the chowder too thick or heavy.
- Serve and garnish: Ladle the chowder into bowls and garnish with fresh minced chives. Serve warm with oyster crackers or biscuits on the side for a classic accompaniment.
Notes
- To thicken the chowder slightly, mash a few potatoes in the pot before adding the fish.
- Fresh thyme can be added for a subtle herbal flavor variation.
- You can substitute fish with salmon for a different taste while maintaining the cooking method.
- Add corn, celery, or leeks before cooking potatoes to introduce more texture and sweetness.
- Use thawed and patted dry frozen fish if fresh is unavailable.
- Reheat leftovers gently over low heat to avoid separating the dairy; do not boil again.
- Freezing this chowder is not recommended as the texture of the dairy components may degrade.
- For dairy-free options, substitute evaporated milk and cream with plant-based alternatives, noting flavor changes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England, American
