Description
This Creamy New England Fish Chowder is a classic, comforting soup made with flaky cod, tender potatoes, onions, and a rich creamy broth. Poaching the fish gently helps it stay moist and perfectly flaky while adding wonderful flavor to the chowder.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large yellow onions, 2 chopped and 1 quartered with the layers separated
- 2–3 cups water
- 2 bay leaves
- 1 pinch dried thyme leaves, or 1/4 teaspoon fresh thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1.5–2 lbs cod or other suitable white fish
- 8 oz clam juice
- 2 lbs potatoes, scrubbed or peeled and cut into 1/2-inch to 1-inch pieces
- 1 cup whole milk
- Small pinch ground nutmeg
- 1/2 tablespoon minced chives
- 1 cup heavy cream
- More chives, freshly ground black pepper, extra butter, and nutmeg for garnish, optional
Instructions
- In a large heavy pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onions and sauté until translucent and softened but not browned, about 5 minutes.
- Add 2 cups of water, the thyme, bay leaves, kosher salt, and black pepper. Bring to a boil.
- Add the cod to the pot, arranging the pieces in a single layer. The water should come up to the top of the fish without completely submerging it. Add another 1/2 to 1 cup of water if needed. Bring to a low simmer, cover, and cook on low for 4–5 minutes, until the fish flakes easily.
- Using a fish spatula or slotted spoon, carefully transfer the fish to a large plate or rimmed baking sheet. Cool it briefly in the refrigerator or freezer so it stops cooking. Once cool enough to handle, gently flake the fish apart while keeping the pieces fairly large and intact.
- Add the clam juice and diced potatoes to the pot. Bring to a boil, cover, and simmer on low for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes cook, scald the milk. Place the milk and quartered onion layers in a small saucepan. Bring to a boil, then reduce the heat and simmer uncovered for 5–7 minutes, watching carefully so the milk does not boil over.
- When the potatoes are done, strain the scalded milk through a fine-mesh sieve into the pot and discard the onion solids. Add the flaked fish, chives, and nutmeg.
- Bring the chowder back to a gentle simmer, then turn off the heat. Stir in the heavy cream very gently so the fish does not break apart too much. Season with additional salt and pepper if needed.
- Serve warm. Garnish with a small pat of butter, additional nutmeg and chives, and freshly ground black pepper if desired.
Notes
- Best fish: Cod is ideal, but other white fish such as snapper, tilapia, monkfish, barramundi, sea bass, or salmon can also be used.
- Lean fish such as tuna and swordfish do not flake as well, while delicate fish such as flounder and sole can fall apart too easily.
- Time-saving option: You can leave the potato skins on, cube the fish and add it directly near the end instead of poaching and flaking it, or use half the amount of evaporated milk instead of scalded whole milk.
- To cool the fish quickly before flaking, place the plate or baking sheet in the freezer for a few minutes.
- Other seafood such as lobster, crab, or shrimp can be added. Add uncooked seafood while poaching the fish and cooked seafood when adding the flaked fish back to the pot.
- When reheating, do not bring the chowder to a boil after adding the heavy cream, as the cream may curdle or separate.
- The clam juice can be omitted. Add 1 cup more water or milk and adjust the salt to taste.
- For a thicker chowder, mix 1/4 cup milk with 2 tablespoons cornstarch until smooth. Stir the slurry into the soup before adding the fish back and heat until thickened.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, New England