Boston Fish Chowder

Treat yourself to a comforting bowl of Boston Fish Chowder, a timeless New England classic brimming with rich, hearty flavors. This traditional recipe combines tender chunks of white fish, like cod or haddock, with creamy potatoes, smoky bacon, and fragrant aromatics in a luscious broth made velvety smooth with heavy cream. Enhanced by the savory depth of fish stock and a hint of dried thyme, this chowder is the perfect balance of indulgence and rustic simplicity. Ready in under an hour, it’s a one-pot wonder ideal for chilly evenings or when you're craving a taste of the coast. Garnish with crispy bacon and fresh parsley, and serve with crusty bread to soak up every last drop of this soul-warming dish. Keywords: Boston Fish Chowder, New England fish chowder, creamy seafood chowder, hearty fish soup recipe, traditional chowder recipe.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 4 slices bacon, diced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups fish stock or seafood stock
• 3 medium golden potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1.5 pounds white fish fillets (such as cod or haddock), cut into chunks
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0 crusty bread (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot, melt the butter over medium heat.

Step 2

Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion and celery to the pot and sauté for 5-7 minutes, or until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute.

Step 5

Sprinkle the flour over the vegetable mixture and stir well, cooking for 2 minutes to eliminate the raw flour taste.

Step 6

Gradually whisk in the fish stock to create a smooth base.

Step 7

Add the diced potatoes, bay leaf, and thyme to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 8

Stir in the heavy cream and bring the chowder back to a gentle simmer.

Step 9

Add the chunks of white fish to the pot and cook for 5-7 minutes, or until the fish is opaque and cooked through.

Step 10

Season the chowder with salt and black pepper to taste.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped parsley.

Step 13

Serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	2834.2 grams (2834.2g)

Amount per serving	% Daily Value*
Calories	2783

Total Fat 151.10g	194%
Saturated Fat 79.30g	397%
Polyunsaturated Fat NaNg
Cholesterol 779mg	260%
Sodium 5967mg	259%
Total Carbohydrate 144.20g	52%
Dietary Fiber 14.50g	52%
Total Sugars 12.90g
Protein 190.60g	381%

Vitamin D 1361IU	6804%
Calcium 366mg	28%
Iron 9mg	52%
Potassium 5282mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 28.2%

Carbs: 21.4%