Why You’ll Love This New England Fish Chowder Recipe
If you’ve ever craved a dish that warms you from the inside out, you’ll love this New England Fish Chowder recipe. It’s the perfect blend of creamy and savory, with tender fish and hearty potatoes that fill you up without weighing you down.
The rich flavors come together beautifully, thanks to the aromatic herbs and the hint of saltiness from the pork. Plus, it’s incredibly comforting on chilly days. Each spoonful feels like a hug, making it a go-to for gatherings or quiet evenings at home.
Trust me, once you try it, you’ll be hooked!
Ingredients of New England Fish Chowder
When you’re gearing up to make New England Fish Chowder, the first step is gathering all the ingredients. This is where the magic begins, and trust me, having everything ready makes the cooking process much smoother. You don’t want to be halfway through and realize you’re missing that essential ingredient—like the fish or the cream. So, let’s get to it! Here’s what you’ll need to whip up this delicious chowder that will have everyone asking for seconds.
Ingredients:
- 4 ounces salt pork, rind removed and cut into 1/3-inch dice
- 2 tablespoons butter
- 2 medium onions, cut into 3/4-inch dice
- 6-8 sprigs fresh thyme, leaves removed and chopped (about 1 tablespoon)
- 2 dried bay leaves
- 2 lbs potatoes, peeled and sliced 1/3-inch thick
- 5 cups clam juice
- Salt & freshly ground black pepper to taste
- 3 lbs fish fillets (your choice—cod, haddock, or any firm white fish works well)
- 1 ½ cups heavy cream
Now, let’s talk a bit about the ingredients. You might be wondering if you can substitute anything, and the answer is yes, but with a few caveats.
For instance, while salt pork adds a lovely richness and depth, you could use bacon if that’s what you have on hand, just be prepared for a slightly different flavor. As for the fish, fresh is always best, but frozen fillets can work in a pinch. Just make sure to thaw them properly and pat them dry before adding them to the chowder.
And, if you’re not a fan of heavy cream, you could swap it out for half-and-half or even milk, but then you’d lose that luscious creaminess. Ultimately, the goal is to create a chowder that makes your taste buds dance, so feel free to adjust things to suit your preference. Happy cooking!
How to Make New England Fish Chowder
Alright, folks, let’s get started on making this heartwarming bowl of New England Fish Chowder. First things first, grab that 4 ounces of salt pork and toss it into a heavy pot over low heat. You want to give it a chance to render its delicious fat, so let it do its thing for a bit. Once it starts to sizzle and looks like it’s got some color, crank up the heat to medium. Cook it until it’s a crisp golden brown—trust me, that crunchy goodness is going to add so much flavor.
Once it’s just right, use a slotted spoon to scoop those cracklings out and set them aside. Leave the rendered fat in the pot; we’ll need it for the next steps.
Now, it’s time to bring in the 2 tablespoons of butter and throw in those 2 medium onions, chopped into 3/4-inch dice. Sauté them for about 8 minutes, stirring occasionally. You want them to become softened without turning brown, so keep an eye on them.
Then, add in the fresh thyme—6 to 8 sprigs, with the leaves chopped—and those 2 dried bay leaves. It’s the kind of mix that makes your kitchen smell like a cozy seaside cottage. Next, introduce the star of the show: 2 lbs of peeled and sliced potatoes. Pour in 5 cups of clam juice, and if that doesn’t cover the potatoes, just add a splash of water to make sure everything is submerged.
Turn the heat up to bring it all to a boil, then cover and let it cook vigorously for about 10 minutes. You want those potatoes to be soft on the outside but still firm in the center.
Now, here’s where the magic happens. If the chowder hasn’t thickened yet, take a few potato slices and smash them against the side of the pot. This little trick releases their starch, helping to thicken the chowder beautifully.
Once thickened, season it with salt and freshly ground black pepper. You want to make sure it’s well-seasoned now, as the fish will dilute the flavor a bit. Add in your 3 lbs of fish fillets, and let it simmer over low heat for about 5 minutes.
After that, remove the pot from the heat and let it sit for 10 minutes; the fish will finish cooking during this time. Finally, gently stir in 1 ½ cups of heavy cream. Give it a taste—this is your moment to adjust the seasoning if needed.
If you’re not serving it right away, cool it down and pop it in the fridge until you’re ready to enjoy. When the time comes, reheat gently over low heat. Serve it up in bowls, topped with those crispy cracklings you saved earlier, and maybe a sprinkle of parsley or chives for that final touch.
You’ve just made a classic dish that’s bound to impress. Enjoy every creamy, comforting bite.
New England Fish Chowder Substitutions & Variations
While traditional New England Fish Chowder is a classic dish, there’s plenty of room for creativity when it comes to substitutions and variations.
I often swap salt pork for bacon for a smoky flavor, or use vegetable broth instead of clam juice for a lighter base. If I’m feeling adventurous, I’ll add shrimp or even lobster for a seafood twist.
For a creamier chowder, half-and-half or coconut milk works beautifully. Don’t forget about the spices! A pinch of cayenne or smoked paprika can elevate the flavors.
Ultimately, the best chowder reflects your personal taste and preferences. Enjoy experimenting!
Additional Tips & Notes
To guarantee your New England Fish Chowder turns out perfectly, I recommend paying close attention to the freshness of your ingredients. Fresh fish makes all the difference, so try to get it from a trusted source.
When it comes to the potatoes, Yukon Golds work well, providing a creamy texture. Don’t skip on the cream; it’s essential for that rich flavor. If you prefer a bit of spice, feel free to add a dash of cayenne or hot sauce.
Finally, remember to taste and adjust the seasoning before serving. Enjoy the process, and your chowder will shine!