NEXT RECIPE >

New England Fish Chowder Recipe
New England Fish Chowder Recipe photo by Taste of Home
Next Recipe

New England Fish Chowder Recipe

Read Reviews
4.5 11 11
Publisher Photo
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:16-18 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 16-18 servings

Ingredients

  • 1/2 cup butter, divided
  • 3 medium onions, sliced
  • 5 medium potatoes, peeled and diced
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups boiling water
  • 2 pounds haddock, cut into large chunks
  • 4 cups milk
  • 1 can (12 ounces) evaporated milk
  • Additional salt and pepper, optional

Nutritional Facts

1 cup: 193 calories, 9g fat (5g saturated fat), 57mg cholesterol, 659mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 14g protein

Directions

  1. In a soup kettle, melt 1/4 cup butter over medium heat. Saute onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, 25 minutes or until potatoes are fork-tender.
  2. In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish mixture. Season with additional salt and pepper if desired. Heat through. Yield: about 4-1/2 quarts.
Originally published as New England Fish Chowder in Country October/November 1992, p47


Reviews for New England Fish Chowder

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
thewindowsinger
Reviewed May. 2, 2015

"This is so delicious! Great recipe, just wish there was a little less liquid in the chowder."

MY REVIEW
rebelwithoutaclue
Reviewed Sep. 20, 2014

"If you use seafood broth instead of water and kick it up with some Old Bay Seasoning, you now have maxed out this recipe!"

MY REVIEW
leogking
Reviewed Mar. 2, 2014

"this is as i remember new england chowders, as i was growing up in the coastal new england it was a welcome feeling to smell the aroma of fish chowder on top of the stove and the smell of homemade common crackers in the oven."

MY REVIEW
Bleugerman
Reviewed Feb. 15, 2014

"It's cold outside and this is wonderful on a day like this. I did add 1 can clams with liquid and a little Old Bay seasoning. Delicious"

MY REVIEW
hlillis
Reviewed Feb. 12, 2012

"My family, 6yr old & 2yr old included, loved this. Used fish stock in place of water & used a mix of fat free half & half, whole & skim milk for the 3 cups milk. It was great."

MY REVIEW
knunes
Reviewed Oct. 25, 2010

"Just like my grandmother used to make"

MY REVIEW
grammymiss
Reviewed Oct. 14, 2010

"The chowder was ok, a little milky, next time I would put only two cups of milk and one or one and a half cans of evaporated milk.

This perticular chowder is very good for people who are watching there sodium.
I would make it again with the changes."

MY REVIEW
Cincity57
Reviewed Aug. 14, 2010

"Really good :)"

MY REVIEW
jpscaaminer
Reviewed Mar. 3, 2010

"Made this recipe for the first time and my family loved it. It was easy to make too. I will definately be making it again."

MY REVIEW
bursaw526
Reviewed Feb. 1, 2010

"Very good fish chowder and very easy to make. I live in New England, I know. Wonderful to have on these cold days. I did not change the recipe, I simply added some Old Bay seasoning."

Loading Image