New England Fish Chowder


2 lbs of skinless haddock fillets
8 slices of thick cut bacon, diced
1 and 1/2 cups onion, chopped
3 and 1/2 cups of potato, peeled and diced into
1/4 inch pieces
1 stalk celery, diced
3 tbs kosher salt
2 cups fish stock
2 cups milk
1 cup heavy cream
dash of white pepper
oyster crackers for serving
Parsley for garnish
This is the classic New England Fish Chowder.
  • Peel and dice potatoes. Set aside in a bowl of cold water.
  • In a large sauce pan or dutch oven saute the bacon until crisp.
  • Remove all but 2 tbs of the fat.
  • Add the onion and celery and saute using medium heat until soft.
  • Add potato and fish stock. Bring to a boil then reduce heat to medium. Cook for 20 minutes.
  • Season with salt and pepper.
  • Add milk, cream and whole fish fillets (note add fillets whole as they will break apart naturally.
  • Continue to cook for another 10 minutes.
  • Taste for seasoning then ladle in bowls for serving.
  • Garnish with parsley and oyster crackers.




10 min


30 min


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