old fashioned fish chowder recipe

Written ByJenny Smyth Posted on
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The Best old fashioned fish chowder recipe

I’m so excited to share with you my old fashioned fish chowder recipe. This hearty soup has been a staple in our household for years, and it’s always a crowd-pleaser.

My kids love it because it’s a comforting, satisfying meal that’s perfect for a chilly day. And as a mom, I appreciate how easy it is to make and customize to our tastes.

The best part? It’s incredibly versatile – whether we’re serving it as a main course or a side dish, it’s always a hit.

And let me tell you, this recipe is a game-changer for anyone looking for a delicious, no-fuss meal that’s packed with nutrients and flavor. One of the things I love most about this recipe is the way it combines tender chunks of fish with succulent vegetables and rich, creamy broth – it’s truly greater than the sum of its parts.

Plus, the technique behind making this chowder is surprisingly simple: just sauté your ingredients in butter until they’re tender, then add in some flour to thicken the mixture before pouring in your fish stock and letting everything simmer together until it’s nice and thick. It’s a real showstopper at any family gathering or casual dinner party – and trust me, once you try it, you’ll be hooked!

So go ahead, give this old fashioned fish chowder recipe a try – I promise you won’t regret it.

Old Fashioned Fish Chowder

4.9 from 1076 votes

A hearty and creamy New England-style fish chowder made with white fish, potatoes, and salt pork. This comforting one-pot meal is perfect for cold weather and uses simple, traditional ingredients.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

4 ounces salt pork, diced
1 medium yellow onion, chopped
2 tablespoons all-purpose flour
4 cups fish stock or clam juice
2 cups whole milk
1 cup heavy cream
1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 1/2 pounds firm white fish fillets (such as cod or haddock), cut into 1-inch pieces
1 bay leaf
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
Fresh parsley, chopped, for garnish

👨‍🍳Directions

1Place the diced salt pork in a large heavy-bottomed pot over medium heat.
2Cook, stirring occasionally, until the pork renders its fat and becomes crispy, about 5 to 7 minutes.
3Use a slotted spoon to transfer the cracklings to a paper towel-lined plate, leaving the rendered fat in the pot.
4Add the chopped onion to the pot with the rendered fat and cook over medium heat, stirring often, until the onion is translucent and soft, about 4 to 5 minutes.
5Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw flour taste.
6Slowly pour in the fish stock while whisking continuously to prevent lumps.
7Add the milk, heavy cream, diced potatoes, bay leaf, and dried thyme.
8Increase the heat to medium-high and bring the mixture to a gentle simmer, then reduce the heat to low and cook, uncovered, for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.
9Gently stir in the fish pieces and return the chowder to a low simmer.
10Cook for 5 to 7 minutes, until the fish is opaque and flakes easily with a fork.
11Remove the bay leaf and season with salt and pepper to taste.
12Remove the pot from the heat and stir in the butter until melted.
13Ladle the chowder into bowls, garnish with the reserved crispy salt pork and fresh parsley, and serve hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 24g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. If you cannot find salt pork, use 4 strips of bacon, diced, and reduce the added salt. The chowder thickens as it cools; you can thin it with a little extra milk or stock when reheating.

Watch Video Of How Old Fashioned Fish Chowder Works

This old fashioned fish chowder recipe is truly one of my favorites – not only does it taste amazing, but it’s also incredibly easy to make and customize to your tastes. Whether you’re serving it as a main course or a side dish, this hearty soup is sure to become a staple in your household just like it has been in ours.

And let me tell you, the best part? It reheats beautifully so you can enjoy leftovers for days to come.

❓ Frequently Asked Questions About Old Fashioned Fish Chowder

1.

Q: What type of fish should I use in this recipe?
A: You can use any firm white fish such as cod, haddock or halibut. Make sure to cut it into bite-sized pieces so that they cook evenly.

2.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the ingredients up to a day in advance and store them in the refrigerator until ready to cook.

3.

Q: How do I thicken the chowder if it becomes too thin?
A: Simply mix 1 tablespoon of all-purpose flour with 1 tablespoon of butter until smooth and then add to the chowder. Stir well and continue cooking until thickened.

4.

Q: Can I substitute other types of milk or cream in this recipe?
A: Yes, you can use half-and-half or heavy cream if you prefer a richer chowder. Alternatively, you can also use almond or soy milk for a dairy-free version.

5.

Q: How do I store leftover chowder?
A: Let the chowder cool completely before transferring it to an airtight container and storing in the refrigerator for up to 3 days or freezing for up to 2 months.

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