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New England Fish Chowder

New England fish chowder simmers cod or haddock with Yukon Gold potatoes, then finishes with whole milk, heavy cream, and butter for a rich, tender bowl. Keep the chowder below a boil after adding the dairy so it stays smooth.
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Prep Time 20 minutes
Cook Time 41 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz salt pork diced
  • 1 yellow onion medium, finely chopped
  • 3 cup water
  • 2 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 bay leaf
  • 0.5 tsp black pepper
  • 1.5 lb cod or haddock skinless fillets, cut into 1-inch chunks
  • 3 cup whole milk
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt plus more to taste

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the salt pork for 8–10 minutes, stirring occasionally, until browned and the fat has rendered.
  2. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the water, potatoes, bay leaf, and black pepper; bring to a boil, then reduce the heat and simmer uncovered for 12–15 minutes, until the potatoes are easily pierced with a fork but are not falling apart.
  4. Nestle the fish into the pot, cover, and gently simmer for 5–7 minutes, until the fish is opaque, flakes easily, and reaches 145°F at the thickest part.
  5. Stir in the milk, cream, butter, and salt.
  6. Heat over medium-low for 5–8 minutes, until steaming and the butter has melted, without letting the chowder boil.
  7. Taste and add more salt if needed.
  8. Remove the bay leaf and serve hot.

Notes

For the smoothest texture, do not let the chowder boil after adding the milk and cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy and potatoes can change texture. For a lactose-free option, use lactose-free whole milk and cream.