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A classic New England comfort food. This creamy chowder is loaded with tender flakes of white fish, hearty potatoes, and a hint of smoky bacon. It's a rich and satisfying soup, perfect for a chilly day.
For 4 servings
Render Bacon
Sauté Aromatics
Simmer Potatoes
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A classic New England comfort food. This creamy chowder is loaded with tender flakes of white fish, hearty potatoes, and a hint of smoky bacon. It's a rich and satisfying soup, perfect for a chilly day.
This new_england recipe takes 55 minutes to prepare and yields 4 servings. At 839.59 calories per serving with 52.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Fish
Add Dairy and Season
Serve
Replace half of the cod with smoked haddock (finnan haddie) for a deep, smoky flavor. Add it along with the regular cod.
Add a pinch of cayenne pepper or one finely diced jalapeño (seeds removed for less heat) along with the onions for a spicy kick.
For a tomato-based version, omit the milk, cream, and flour. Add a 28-ounce can of diced tomatoes with their juice along with the clam juice and potatoes.
Cod is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
The fish provides a significant amount of high-quality protein, essential for building and repairing tissues, muscle maintenance, and overall body function.
This chowder contains B vitamins, particularly B12 and B6 from the fish, which are vital for energy production and maintaining a healthy nervous system.
A typical serving of this Fish Chowder (about 1.5 cups) contains approximately 550-650 calories, primarily from the bacon, cream, butter, and fish.
Fish Chowder can be part of a balanced diet. It's an excellent source of protein and Omega-3 fatty acids from the fish. However, it is also high in calories, saturated fat, and sodium due to the bacon and cream. It's best enjoyed as a hearty, occasional meal.
Yes. To make it gluten-free, omit the all-purpose flour. To thicken, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir this into the chowder during the last few minutes of cooking and simmer until thickened.
A firm, flaky white fish is best. Cod, haddock, pollock, and halibut are all excellent choices because they hold their shape well during cooking and won't disintegrate.
Freezing dairy-based soups like this chowder is not recommended. The cream and milk can separate upon thawing, resulting in a grainy, unappealing texture. It is best enjoyed fresh or stored in an airtight container in the refrigerator for up to 3 days.