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Classic New England Fish Chowder

Total Time

Prep: 10 min. Cook: 25 min.


16-18 serving (about 5 quarts)

This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.


  • 1/4 pound salt pork or bacon
  • 3 onions, sliced
  • 4 cups diced uncooked peeled potatoes
  • 9 cups water, divided
  • 2 cups milk
  • 1 tablespoon butter
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 to 3 pounds haddock fillets, cut into large chunks
  • Minced fresh parsley


  1. Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.

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