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


  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
thewindowsinger User ID: 8357975 225776
Reviewed May. 2, 2015

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

rebelwithoutaclue User ID: 4288906 36971
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!"

leogking User ID: 5911063 22930
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."

Bleugerman User ID: 4133955 39175
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"

hlillis User ID: 1381495 14234
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."

knunes User ID: 5305862 38969
Reviewed Oct. 25, 2010

"Just like my grandmother used to make"

grammymiss User ID: 3210782 57591
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."

Cincity57 User ID: 5233551 39174
Reviewed Aug. 14, 2010

"Really good :)"

jpscaaminer User ID: 4643847 57468
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."

bursaw526 User ID: 2032219 40712
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