adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

New England Fish Chowder
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
New England-inspired creamy fish chowder with cod, Yukon Gold potatoes, onions, clam juice, and cream - a timeless classic soup.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1/2 cup dry white wine (optional)
  • 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
  • 2 cups clam juice
  • 1 bay leaf
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
  • 1 1/2 to 2 pounds cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large pot over medium heat, sauté the onions in a mixture of oil and butter until softened, about 5 minutes. Increase the heat, pour in the wine, and let it reduce by half, uncovered. If not using wine, add 1/4 cup of water with the clam juice in the next step.
  • Combine potatoes, clam juice, bay leaf, thyme, salt, pepper, and Old Bay spice in a pot. Ensure the potatoes are just covered with liquid; add water if needed. Simmer over medium heat until potatoes are almost cooked, about 10-15 minutes with the lid on.
  • Warm the cream: In a separate pot, heat the cream until it is steaming, but not boiling.
  • Gently add fish to soup with hot cream: Add fish to the pot of potatoes and pour in heated cream. Place back on the stove. Cook on low, uncovered, until fish is cooked through, about 10 minutes. Keep a close watch on the heat to prevent curdling. For best results, use heavy cream. Stir in parsley when fish is cooked. Let the soup rest for 30 minutes for enhanced flavors. Serve with crusty bread or oyster crackers. Enjoy and don't forget to rate and review!

Similar Recipes