Easy New England Fish Chowder

Easy New England fish chowder made with cod, haddock, or halibut, tender potatoes, celery, onion, and cream. This classic fish chowder recipe is creamy, comforting, and simple to prepare, making it perfect for weeknight dinners or cold weather meals. A traditional New England seafood chowder with fresh white fish, rich flavor, and a smooth texture, served hot with crusty bread.

Ingredients

• 3 tablespoons butter
• 1 large yellow or sweet onion, peeled and diced
• 8 celery ribs, diced
• 450 g (1 lb) waxy potatoes (such as Yukon Gold), cut into large chunks
• 6 cups water
• Salt and freshly cracked black pepper, to taste
• 450 g (1 lb) firm white fish (cod, haddock, or halibut), cut into large cubes
• 1 cup heavy cream
• ¼ cup flat-leaf parsley, finely chopped

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Instructions

1. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onion and celery with a small pinch of salt and cook for about 10 minutes, stirring occasionally, until soft and translucent.
2. Add the potatoes and stir well to coat them in the butter and aromatics. Pour in the water, then season with salt and freshly cracked pepper.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the potatoes are tender.
4. Gently add the fish pieces, cover, and simmer for another 8–10 minutes, until the fish is opaque and cooked through.
5. Stir in the heavy cream and chopped parsley. Taste and adjust the seasoning if needed.
6. Serve hot, accompanied by crusty bread for dipping.

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Tips

• Cut the fish into large chunks so it stays tender and doesn’t break apart.
• Use waxy potatoes to keep the chowder thick without becoming mushy.
• Simmer gently once the fish is added to avoid overcooking.

Variations and Substitutions

• Replace part of the water with fish stock for a deeper flavor.
• Use half-and-half instead of heavy cream for a lighter version.
• Add a bay leaf or a pinch of thyme while simmering the potatoes for extra aroma.

FAQs

Can I use frozen fish?
Yes, as long as it is fully thawed and well drained before adding it to the pot.

Can this chowder be made ahead?
It can be prepared a few hours in advance, but it’s best served fresh to preserve the texture of the fish.

How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 2 days and reheat gently.

Serving Suggestions

• Serve with crusty bread, oyster crackers, or warm rolls.
• Pair with a simple green salad for a balanced meal.
• Add a small pat of butter on top just before serving for extra richness.

Why You’ll Love This Recipe

• Simple ingredients and easy preparation
• Classic New England flavors
• Creamy, comforting texture without being heavy
• Perfect for cozy family dinners or casual gatherings