New England Fish Chowder

This classic New England Fish Chowder is the ultimate comfort food for chilly evenings. It features tender chunks of cod simmered in a creamy, milk-based broth with soft potatoes and sweet onions. The dish is finished with a crunchy topping of fried savory biscuit crumbs and fresh parsley, adding a delightful textural contrast. Simple to prepare with pantry staples, this chowder delivers a rich, savory flavor that warms you from the inside out. It is perfect for a cozy family dinner or a hearty lunch.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Southern

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1158.1

Dietary: Gluten-free

Description

This classic New England Fish Chowder is the ultimate comfort food for chilly evenings. It features tender chunks of cod simmered in a creamy, milk-based broth with soft potatoes and sweet onions. The dish is finished with a crunchy topping of fried savory biscuit crumbs and fresh parsley, adding a delightful textural contrast. Simple to prepare with pantry staples, this chowder delivers a rich, savory flavor that warms you from the inside out. It is perfect for a cozy family dinner or a hearty lunch.

Ingredients

1 pound Cod fillet, skinned
1 cup Savoury Biscuit crumbs
8 ounce Onion, finely chopped
4 ounce Butter
1 pound Peeled Potatoes
1 pint Milk

Directions

1
Cut the cod into 1-inch pieces and season with salt and pepper. Set aside.
2
Finely chop the fresh parsley and set aside for garnish.
3
Cut the peeled potatoes into half-inch dice.
4
In a large saucepan, melt 2 oz of butter over medium heat.
5
Add half of the savory biscuit crumbs and the chopped onion to the pan. Fry gently until the onion has softened and the crumbs are lightly toasted. Set this mixture aside.
6
Place the diced potatoes into a large saucepan and cover with the milk.
7
Bring the milk and potatoes to a gentle boil, then reduce heat and simmer for 10 minutes until the potatoes are just tender.
8
Add the seasoned cod pieces, the reserved onion and crumb mixture, and the remaining 2 oz of butter to the pot.
9
Season generously with salt and pepper.
10
Bring the chowder back to a gentle simmer and cook for 5 to 6 minutes until the fish is opaque and cooked through. Do not boil vigorously.
11
Ladle the chowder into serving bowls.
12
Sprinkle the remaining biscuit crumbs and chopped parsley over the top before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1158.1kcal

% Daily Value *
Total Fat 83.3g129%
Saturated Fat 52.0g260%
Cholesterol 265.1mg89%
Sodium 767.1mg32%
Total Carbohydrate 44.0g15%
Dietary Fiber 5.9g24%
Sugars 15.4g
Protein 29.9g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the milk from curdling.

Variations: You can substitute the cod with other firm white fish such as haddock, halibut, or pollock. For a richer texture, replace half the milk with heavy cream.

Tips: To ensure the fish doesn't break apart, add it gently to the pot and avoid stirring vigorously after adding the fish. The biscuit crumbs add a nice crunch; ensure they are added at the very end or served on top to maintain their texture.

Keywords: chowder, cod, fish, soup, potatoes, milk, onion, butter, cream, comfort food, seafood, winter, dinner, easy, homemade, classic, hearty, parsley, biscuit, crumbs

Read it online: https://www.chefs-mate.com/recipe/new-england-fish-chowder-2/