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Home » Recipes » Soup Recipes

New England Fish Chowder

Published: Jun 9, 2021 by Chef Dennis Littley

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Making delicious soups like my creamy New England Fish Chowder isn’t difficult. It’s all about the ingredients and a few simple techniques. And of course, using my fish chowder recipe will make it even easier.

overhead partial view of New England Style Fish Chowder


 

My creamy fish chowder is made from simple ingredients and is as good if not better than any restaurant fish chowder you’ve ever had. And I should know, I made this soup for years in my restaurants!

This may not be a “classic New England Chowder”, it’s a new and improved Fish Chowder that you’re going to love!

Table of Contents:
  • Ingredients to make a New England Fish Chowder?
  • What kind of fish can I use to make Chowder?
  • How do I make New England Fish Chowder?
  • Recipe FAQ’s
  • More Soup Recipes You’ll Love!
  • Recipe: Restaurant Style New England Fish Chowder

Ingredients to make a New England Fish Chowder?

overhead view of ingredients to make fish chowder

Let’s start by gathering the ingredients we need to make my Fish Chowder. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

What kind of fish can I use to make Chowder?

In my restaurant days, I would make this soup out of whatever fish I had left over. You can even save cooked fish in your freezer and use that to make a seafood chowder.

These are some of my favorite fish to use in my chowder.

  • halibut
  • pollock
  • haddock
  • salmon

Or use a combination of your favorite meaty white fish and seafood you have on hand.

While we are making chowder, be sure to give my tasty corn chowder recipe a try too.

How do I make New England Fish Chowder?

bacon and veggies in stock pot

In a large pot (or dutch oven) over medium heat, cook the bacon until almost done (leave the bacon grease in the pan). Add the onions, celery and chopped carrots and continue cooking for 5-6 minutes.

roux added to sauteed vegetables and bacon

Reduce the heat to low and add the flour to the pot to make a roux. This will thicken the soup.

Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.

stock added to pot making a veloute

Heat the stock in a saucepan over medium-high heat while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.

I use chicken stock in my seafood soups because it gives the soup a better flavor and a better mouth feel. Feel free to use clam juice or fish stock if you prefer.

potatoes, corn and fresh thyme added to pot

Add the potatoes, sweet corn, and fresh thyme into the pot at this time stirring them into the soup.

I used Yukon gold potatoes in my fish soup, but you can also use red potatoes.

milk and cream added to the soup

Add the milk and heavy cream to the soup, mixing well. Bring the soup to a light boil, and reduce the heat to a simmer. Allow the mixture to simmer for 30-45 minutes, stirring occasionally.

adding halibut to the pot and re-seasoning soup

After allowing the soup to simmer, add the chopped cod fillets and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes. Or until the halibut is fully cooked.

finished chowder in stock pot

*If the soup gets to thick, add water to pot. I wouldn’t add any more dairy at this point, just water.

close up of fish chowder in white bowl

Serve this delicious Fish Chowder with crusty bread or oyster crackers and watch the smiles around the dinner table!

Recipe FAQ’s

How long will my Chowder hold up in the refrigerator?

Fish chowder will hold up for 4 days in your refrigerator. And the truth is it will taste better the second day when the ingredients have to time build their flavors.

Can I freeze Fish Chowder?

Yes, you can. Let it fully thaw in your refrigerator before heating, and you may need to add a little water to thin the soup out.
*Reheat the chowder to a minimum of 165 degrees for one minute before serving.

More Soup Recipes You’ll Love!

  • white cup of seafood soup with slices of bread in the background
    How to make Restaurant-Style Seafood Soup
  • overhead view of white bowl of New England Clam Chowder
    New England Clam Chowder Recipe
  • overhead partial shot of manhattan clam chowder in a bowl
    Homemade Manhattan Clam Chowder Recipe
  • soup, bisque
    Easy and Delicious Lobster Chowder Recipe

close up of fish chowder in white bowl

Restaurant Style New England Fish Chowder

Chef Dennis Littley
Making delicious restaurant-style soups in your kitchen isn't difficult. It's all about the ingredients and a few simple techniques. And my New England Style Fish Chowder is a perfect example of a restaurant-style soup that you can make in your own kitchen for your family and friends.
4.99 from 84 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Soup
Cuisine American
Servings 8
Calories 380 kcal

Ingredients
 
 

  • 1 pound cod or other fish or combination of seafood
  • 2 cups chicken stock
  • 4 strips bacon
  • 4 tablespoons unsalted butter
  • 1 large onion small dice
  • 4 stalks celery small dice
  • 2 large carrots small dice
  • 1 cup corn kernels fresh or frozen
  • 2 medium potatoes cut into ¼-inch cubes
  • 1 teaspoon fresh thyme leaves chopped
  • ½ cup all-purpose flour
  • 3 cups milk
  • ½ cup heavy cream
  • ½ teaspoon black pepper

Instructions
 

  • In a 4- 6 quart soup pot add the bacon and cook until almost done over medium-high heat
  • Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.
  • Reduce the heat to low and add in the flour, making the roux that will thicken the soup.
  • Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.
  • Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.
  • Add the potatoes, corn and fresh thyme into the pot at this time stirring them into the soup.
  • Add the milk and heavy cream to the soup. Bring to a light boil, reduce the heat to simmer and allow to simmer for 30-45 minutes.
  • After allowing the soup to simmer, add the cod and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes. Or until the halibut is fully cooked.
    **If the soup gets to thick, add water to pot. I wouldn't add any more dairy at this point, just water.
  • Serve with crusty bread or crackers.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 20gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 298mgPotassium: 823mgFiber: 3gSugar: 8gVitamin A: 3634IUVitamin C: 15mgCalcium: 152mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.99 from 84 votes (62 ratings without comment)

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    Recipe Rating




  1. Kat says

    June 04, 2025 at 11:32 pm

    5 stars
    Absolutely delicious! I added old bay and lemon juice, and tossed in some sliced radishes because I only had one potato. This soup was such a hit. Thanks so much!

    Reply
    • Chef Dennis Littley says

      June 05, 2025 at 10:56 am

      Thanks for letting me know you enjoyed my chowder. Old bay is the perfect seasoning to add to this tasty soup.

      Reply
  2. Beth W. says

    March 11, 2025 at 2:58 pm

    I have some frozen cooked leftover halibut in the freezer, if I use it at what point would I add it in, as it is already cooked? Last 15 minutes? Or less? I am looking forward to trying this!

    Thanks

    Reply
    • Chef Dennis Littley says

      March 11, 2025 at 2:59 pm

      As long as its thawed, I would add it 15-20 minutes before you’re ready to serve. Just make sure the soup gets back up to 165 degrees before serving.

      Reply
      • Beth W. says

        March 12, 2025 at 7:08 pm

        Thank you!

  3. Kim L says

    March 08, 2025 at 1:52 pm

    5 stars
    Chowder was requested to accompany a fish fry for a bunch of old fisherman. It was the first time I ever made a chowder and I was very happy with this recipe! Flavorful, straightforward with mostly ingredients I had on hand. I used cod, chicken stock, 2C skim milk and 2C half and half, probably could decrease the flour but it was easy enough to thin with water.
    One participant had 1 1/2 bowls and then scrapped the pot for home😋 will definitely make again. Thank you

    Reply
    • Chef Dennis Littley says

      March 09, 2025 at 10:33 am

      Thanks so much for letting me know that everyone enjoyed my chowder! It’s an easy soup to adapt to what you have on hand and to your taste preference.

      Reply
  4. Lisa Sp says

    January 28, 2025 at 10:24 pm

    5 stars
    Oh, this is a keeper! I only used 1/4 cup of flour and it was perfect! Didn’t have halibut, but used sone fresh wild caught cod. This makes such a great base for clam chowder too!

    Reply
    • Chef Dennis Littley says

      January 29, 2025 at 9:31 am

      Thanks for letting me know you enjoyed my fish chowder. Cod was a good choice for the chowder, I pretty use whatever white fish I have on hand.

      Reply
  5. Gail says

    January 22, 2025 at 3:07 pm

    5 stars
    Absolutely delectable!
    I will pass this recipe on to my
    daughter who is a private chef.
    It’s the best chowder I’ve ever had!

    Reply
    • Chef Dennis Littley says

      January 22, 2025 at 5:09 pm

      That’s what I like to hear! Thanks for letting me know you enjoyed my chowder recipe.

      Reply
  6. Richard W Zielske says

    January 12, 2025 at 3:45 pm

    5 stars
    Excellent recipe, crew loved it
    Walleye was the local fair and worked excellent
    went with 50% more cream and a little less milk……………..love it extra creamy
    Thanks much for the recipe
    Gone Fishing for More!!!

    Reply
    • Chef Dennis Littley says

      January 12, 2025 at 4:20 pm

      You’re very welcome and thanks for letting me know you enjoyed the chowder, walleye was a great choice of fish.

      Reply
  7. Michelle Perron says

    August 31, 2024 at 9:57 am

    5 stars
    I was looking for a low-sodium fish chowder recipe. I found this one and made it yesterday. It was fabulous: rich, creamy, full of veggies, and absolutely delicious. It takes time to make, but the wait is well worth it. Thank you.

    Reply
    • Chef Dennis Littley says

      September 01, 2024 at 11:28 am

      Thanks for letting me know you enjoyed the chowder. It does take a little time, but the results are worth it.

      Reply
  8. karen bragg says

    January 28, 2024 at 9:21 am

    4 stars
    This is very colorful fish chowder and makes a lovely presentation. I added more thyme because I love the earthiness of the flavor. However, I thought there was too much flour-a 1/2 cup for the 5 and 1/2 cups of liquid. It was not too bad when I served it but as it cooled to put away the leftovers, it became very very thick. It will need a good amount of stock to thin down again when I reheat it. Next time I will cut back the flour to maybe 1/3 or even 1/4 cup of flour in the roux. The flavor was excellent and perfect for a January Saturday supper.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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