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    Ask Chef Dennis » Recipes » Main Meals » Seafood » Restaurant Style New England Fish Chowder

    Restaurant Style New England Fish Chowder

    Published: Jun 9, 2021 · Modified: Jun 13, 2021 by Chef Dennis Littley · 14 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 17 votes
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    Making delicious restaurant-style soups like my New England Fish Chowder in your home kitchen isn’t difficult. It’s all about the ingredients and a few simple techniques.

    overhead partial view of New England Style Fish Chowder

    Wouldn’t your friends and family love to sit down to this delicious Fish Chowder? With my chef tips, you’ll be creating delicious soups in your home in no time!

    What ingredients do I need to make a New England Style 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 leftover. You can even save cooked fish in your freezer and use that to make chowder.

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

    • cod
    • pollock
    • haddock
    • salmon

    Or use a combination of fish and seafood you have on hand.

    How do I make New England Fish Chowder?

    bacon and veggies in stock pot

    In a 4- 6 quart soup pot cook the bacon until almost done. Add the onions, celery and 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 while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.

    potatoes, corn and fresh thyme added to pot

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

    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, reduce the heat to simmer and allow 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 halibut 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 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!

    • How to make Restaurant-Style Seafood Soup
    • Restaurant-Style New England Clam Chowder
    • Homemade Manhattan Clam Chowder Recipe
    • Easy and Delicious Lobster Chowder Recipe

    Did you make this? Please RATE THE RECIPE below!

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    close up of fish chowder in white bowl
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    5 from 17 votes

    Restaurant Style New England Fish Chowder

    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.
    Prep Time15 mins
    Cook Time1 hr 15 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 380kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 pound halibut 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
    US Customary – Metric
    Prevent your screen from going dark

    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 halibut 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: 380kcal | Carbohydrates: 30g | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 298mg | Potassium: 823mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3634IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 2mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Nancy

      March 20, 2022 at 10:52 am

      5 stars
      This is just fabulous! I’ve always made a good clam chowder but this was really a great change. I love how colorful it looks with the different veggies. Husband & 94 y/o father-in-law both loved it! Thanks Chef Dennis!!

      Reply
    2. Jackie

      March 03, 2022 at 4:01 pm

      It calls for bacon, but the recipe doesn’t mention it? How is it incorporated into the recipe?

      Reply
      • Chef Dennis Littley

        March 03, 2022 at 4:04 pm

        its the first step in the instructions

        Reply
    3. Jere Cassidy

      June 22, 2021 at 7:08 pm

      5 stars
      So glad you posted this recipe. My hubby always talks about the fish chowders they had in Maine and he wasn’t referring to clam or shrimp chowders, just fish. I can’t wait to surprise him with a big bowl.

      Reply
    4. Elizabeth

      June 12, 2021 at 10:20 pm

      5 stars
      Loved this recipe! Will definitely be making again!

      Reply
    5. Addie

      June 12, 2021 at 9:52 pm

      5 stars
      I live in Maine so I can attest that this is the real deal!

      Reply
    6. Kristina

      June 12, 2021 at 7:52 am

      5 stars
      Amazing recipe! Clam chowder is my fave soup, and making it with fish instead was a great alternative. Thanks for the easy idea!

      Reply
    7. Oscar

      June 11, 2021 at 5:08 pm

      5 stars
      This was delicious, I loved making it with cod. My kids loved it too.

      Reply
    8. Nora

      June 11, 2021 at 3:14 pm

      5 stars
      What a lovely recipe! Thank you for sharing this restaurant styled soup!

      Reply
    9. Amanda Dixon

      June 11, 2021 at 12:50 pm

      5 stars
      This chowder is an absolute winner! It’s so decadent and creamy — everyone loved it!

      Reply
    10. Sabrina

      June 11, 2021 at 8:57 am

      5 stars
      Creamy delicious and all the flavours I love in a chowder. Thanks for this recipe!

      Reply
    11. Freya

      June 11, 2021 at 12:44 am

      5 stars
      This has become a new family favourite!

      Reply
    12. Alexandra

      June 11, 2021 at 12:12 am

      5 stars
      Yum – what a delicious recipe. Great flavours and so comforting.

      Reply
    13. Audrey

      June 10, 2021 at 8:58 pm

      5 stars
      This was such a delicious chowder.

      Reply

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