Restaurant Style New England Fish Chowder

4.99 from 78 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

Cook Time1 15

Total Time1 30

Course: Soup

Cuisine: American

Servings:

Calories: 380kcal

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

US Customary - Metric

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