Classic New England Fish Chowder

Name: Classic New England Fish Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 oz (115 g) salt pork, rind removed, cut into ¼-inch (6 mm) dice; 2 tbsp (28 g) unsalted butter; 2 medium (about 12 oz) (340 g) yellow onion, peeled and chopped into ½-inch (1 cm) pieces; 3 tbsp (24 g) all-purpose flour; 3 cups (710 ml) fish stock or clam juice, or use water; 1½ lb (680 g) Yukon Gold potatoes, peeled, cut into ¾-inch (2 cm) cubes; 2 whole (1 g) bay leaves; 4 sprigs (3 g) fresh thyme sprigs; 1 lb (454 g) skinless cod fillets, cut into 1½-inch (4 cm) chunks; 1 lb (454 g) skinless haddock fillets, cut into 1½-inch (4 cm) chunks; 2 cups (475 ml) whole milk, at room temperature; 1 cup (240 ml) heavy cream, at room temperature; freshly ground black pepper, to taste, about ½ tsp; kosher salt, to taste, only if needed; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional); 1 cup (40 g) oyster crackers, for serving (optional)

From the MyKitchenBank Kitchen

A creamy, brothy New England-style chowder built on crisp salt pork, sweet onion, tender potatoes, and gently poached cod and haddock. Simple, comforting, and ready in about an hour.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

4 oz (115 g) salt pork, rind removed, cut into ¼-inch (6 mm) dice
2 tbsp (28 g) unsalted butter
2 medium (about 12 oz) (340 g) yellow onion, peeled and chopped into ½-inch (1 cm) pieces
3 tbsp (24 g) all-purpose flour
3 cups (710 ml) fish stock or clam juice, or use water
1½ lb (680 g) Yukon Gold potatoes, peeled, cut into ¾-inch (2 cm) cubes
2 whole (1 g) bay leaves
4 sprigs (3 g) fresh thyme sprigs
1 lb (454 g) skinless cod fillets, cut into 1½-inch (4 cm) chunks
1 lb (454 g) skinless haddock fillets, cut into 1½-inch (4 cm) chunks
2 cups (475 ml) whole milk, at room temperature
1 cup (240 ml) heavy cream, at room temperature
freshly ground black pepper, to taste, about ½ tsp
kosher salt, to taste, only if needed
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)
1 cup (40 g) oyster crackers, for serving (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or Dutch oven with lid
Slotted spoon
Cutting board and sharp knife
Wooden spoon
Instant-read thermometer

Steps

Before you start

Pat the fish dry and check carefully for pin bones; remove any with tweezers.
Keep the fish refrigerated until you need it, and cut the potatoes just before cooking so they don't discolor.
Salt pork is salty, so don't add extra salt until the very end.
Use a heavy 5- to 6-quart pot to prevent scorching the milk.

1
Render the salt pork
- Place the diced salt pork in the pot over medium heat.
- Cook, stirring occasionally, for 8 to 10 minutes until the fat has melted and the pieces are golden brown and crisp.
- Remove the pork with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.
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Ready when: Pieces are golden brown, crisp, and shrunken; about 2–3 tablespoons fat remain in the pot
Tip: Start the pork in a cold pot so the fat renders slowly instead of burning.
2
Soften the onions
- Add the butter to the rendered fat.
- When it melts and foams, add the onions.
- Cook, stirring often, for 6 to 8 minutes until soft and translucent but not browned.
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Ready when: Onions are soft, translucent, and fragrant with no brown edges
Tip: If they begin to brown, reduce the heat to medium-low.
3
Cook the flour
- Sprinkle the flour over the onions and stir constantly for 1 minute so no dry streaks remain and the raw flour smell fades.
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Ready when: Onions are coated in a pale, pasty mixture that smells lightly toasty
4
Add stock and potatoes
- Slowly pour in the fish stock while stirring, scraping up any bits from the bottom.
- Add the potatoes, bay leaves, and thyme sprigs.
- Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 12 to 15 minutes.
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Ready when: A potato cube is almost tender when pierced with a knife, with slight resistance in the center
Tip: Keep the simmer gentle so the potatoes hold their shape.
5
Poach the fish
- Nestle the cod and haddock chunks into the broth in a single layer as much as possible.
- Cover and cook at a gentle simmer for 5 to 6 minutes, without stirring, until the fish turns opaque and begins to flake.
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Ready when: Fish is opaque white and flakes easily; internal temperature reaches 145°F (63°C)
Tip: Stir as little as possible; the fish will break into flakes naturally and you want some chunks left.
6
Add milk and cream
- Pour in the milk and cream.
- Heat over medium-low, stirring gently, for 5 to 7 minutes until steaming hot and the potatoes are fully tender.
- Do not let it boil.
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Ready when: Steam rises and tiny bubbles form at the edges; a thermometer reads about 165°F (74°C)
Tip: Boiling can make the milk curdle; cold dairy straight from the fridge is more likely to do so, so use room-temperature dairy.
7
Season the chowder
- Remove and discard the bay leaves and thyme stems.
- Stir in the black pepper.
- Taste, and add salt only if needed, since the salt pork and stock are already salty.
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Ready when: Broth tastes balanced, savory, and lightly peppery
8
Rest and serve
- Turn off the heat and let the chowder rest, covered, for 10 minutes so the flavors meld and it thickens slightly.
- Ladle into warm bowls and top with the crisp salt pork, parsley, and oyster crackers.
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Ready when: Chowder is lightly thickened and coats the back of a spoon
Tip: Add the crisp pork at the table so it stays crunchy.

Good to know

Tips

Cut the fish into large chunks; small pieces will disintegrate into the broth.
Keep the chowder below a boil once dairy is added to avoid curdling.
Yukon Gold potatoes hold their shape and give a creamy texture; avoid russets, which can fall apart.
For a thicker chowder, gently mash a few potato cubes against the side of the pot before adding the fish.

Make ahead

"Chowder tastes even better the next day. Make it through step 4 up to 1 day ahead and refrigerate, then reheat gently, add the fish, and finish with the milk and cream. Keep the crisp pork separate in an airtight container."

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended, as the potatoes turn grainy and the dairy can separate. Reheat gently in a pot over low heat, stirring occasionally, until steaming; do not boil.

Substitutions

salt pork → thick-cut bacon. Gives a smokier flavor; blanch in boiling water for 2 minutes first if you want a milder taste.
skinless haddock fillets → pollock or more cod. Any firm, mild white fish works; use the same weight.
heavy cream → whole milk or half-and-half. Makes a lighter, thinner chowder; use the same volume.
fish stock or clam juice → water or bottled clam juice mixed with water. Use half clam juice and half water if the clam juice is very salty.