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As the world outside turns chilly and the days grow shorter, there’s nothing quite like the warm embrace of a bowl filled with creamy New England fish chowder. The moment you take a seat at the table, the scent of the sautéed onions mingling with rich cream fills the air with a promise of comfort. This delightful dish is not just a meal; it’s a heartfelt invitation to gather, reminisce, and savor the flavors of the season.

After a long week of fast food and takeout, I found myself yearning for something that not only satisfied my taste buds but also filled my home with the tantalizing aroma of homemade goodness. Diving into this recipe reminded me of my coastal adventures, where fresh fish and hearty ingredients come together to create simply unforgettable chowder. You’ll be surprised at how easy it is to whip up this restaurant-quality dish right in your own kitchen. Grab your ingredients and join me on this culinary journey to savor the best of New England.

Why is Creamy New England Fish Chowder a Comfort Food Favorite?

Warmth and Comfort: This chowder provides the ultimate cozy feel, making it the perfect dish to come home to after a long day.
Rich, Creamy Texture: The combination of heavy cream and whole milk creates a luxurious base that coats your taste buds with every spoonful.
Fresh Flavors: With sautéed onions, carrots, and aromatic herbs like parsley and dill, your kitchen will smell divine while the chowder simmers!
Easy to Customize: Swap in different fish or add vegetables like corn for a personal touch.
Crowd-Pleasing Delight: Ideal for family dinners or gatherings, everyone will love this warm, hearty dish that brings comfort to the table. You’ll also love exploring more delicious chowder ideas in our chowder recipe collection!

Creamy New England Fish Chowder Ingredients

• The key to this delicious chowder lies in its fresh and wholesome ingredients!

For the Base
• 1 lb potatoes – Peeling and dicing them creates a lovely texture to complement the chowder’s creaminess.
• 2 tablespoons olive oil – This adds a subtle richness while sautéing the vegetables.
• 1 cup diced yellow onion – Sautéing the onions enhances their flavor, giving the chowder a savory backbone.
• 1 cup shredded carrots – Their natural sweetness perfectly balances the savoriness of the fish.

For the Creamy Mixture
• 2 cups heavy cream – This is essential for that luxurious, creamy consistency that makes chowder irresistible.
• 1 1/2 cups whole milk – Adds lightness while maintaining the richness, making it a perfect complement to the cream.

For the Fish
• 2 1/2 lbs cod or haddock fillets – Fresh, flaky fish gives this chowder its signature flavor; it’s a classic choice for authentic New England chowder.
• 1 tablespoon kosher salt – Essential for enhancing all the individual flavors in the chowder.
• 1 1/2 teaspoons kosher salt – Adjust this to taste, but it’s key for ensuring a well-seasoned dish.

For Seasoning
• 1 tablespoon fresh parsley, minced fine – Bright and fresh, parsley adds a burst of color and flavor at the end.
• 1 tablespoon fresh dill, minced fine – This herb gives the chowder a distinctly herby freshness that’s synonymous with seafood dishes.
• Black pepper to taste – A dash adds a subtle spice to round out the chowder’s flavor profile.

Dive into this Creamy New England Fish Chowder recipe, and experience warmth, comfort, and the delightful taste that makes this dish a cherished classic!

How to Make Creamy New England Fish Chowder

Prepare the Potatoes: Fill a 4 quart saucepan with water and stir in 1 tablespoon of kosher salt. Set aside while you prep your potatoes.
Dice Potatoes: Peel your potatoes and dice them into 1/2” to 3/4” cubes. This size ensures they cook through properly in the chowder.
Boil Potatoes: Add the diced potatoes to the salted water and place on high heat. Bring to a boil, allowing them to soften for about 7-10 minutes.
Drain Potatoes: Once fork-tender, remove the potatoes from the heat, drain the water, and set them aside. Don’t forget to wipe out the pot for next steps!
Sauté Veggies: Return the pot to the burner over medium-high heat. Add the olive oil and sauté the diced onions and shredded carrots until they’re soft, around 7-10 minutes.
Prep the Fish: If your fish fillets are large, cut them down to fit the pot but try to keep them whole for a better presentation.
Combine Ingredients: Once the veggies are soft, mix the potatoes back into the pot and pour in the heavy cream and whole milk. Stir gently to incorporate all the ingredients.
Simmer Gently: Allow the chowder mixture to come to a gentle simmer—don’t rush this! Stir occasionally for an even consistency.
Add Fish: When the mixture is simmering, gently place the fish fillets into the chowder along with 1 1/2 teaspoons of kosher salt. Press the fish into the creamy goodness.
Cook Fish: Simmer the chowder for 7-10 minutes, or until the fish turns opaque and begins to break apart. This creates those lovely chunks of fish in your chowder.
Stir Gently: Carefully stir the chowder, breaking the fish into bite-sized pieces while still keeping some larger chunks for texture.
Thicken: Lower the heat to medium-low and continue to cook for another 20-30 minutes. This allows the flavors to meld beautifully and the chowder to thicken.
Finish with Herbs: Remove from heat and stir in the minced parsley and dill. Taste and adjust the seasoning with more pepper or salt as needed.

Optional: Serve with crusty bread for dipping!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Creamy New England Fish Chowder

Fridge: Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk for creaminess if needed.

Freezer: For longer storage, freeze the chowder in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating on low heat.

Reheating: When reheating, do so slowly to avoid curdling the cream. Stir frequently and add a bit more cream or milk to restore the texture.

Avoiding Separation: If you notice any separation during storage, simply stir it back together as you heat. This way, your creamy New England fish chowder remains as delicious as ever!

Creamy New England Fish Chowder Variations

Feel free to get creative with this chowder—there are endless ways to customize it to suit your tastes!

Dairy-Free: Substitute coconut milk for cream and almond milk for whole milk for a deliciously different twist without sacrificing creaminess.
Vegetable Boost: Add fresh corn or spinach for extra nutrients and a pop of color; they’ll complement the flavors beautifully!
Smoky Flavor: Stir in some smoked paprika or a splash of liquid smoke to give the chowder a warm, smoky undertone that tantalizes the taste buds.
Spicy Kick: Blend in some diced jalapeños or red pepper flakes for a subtle heat that wakes up the flavors in every spoonful.
Herb Garden Variation: Try using thyme or chives instead of parsley and dill to introduce a completely different herbaceous note; they bring a fresh, lively taste!
Seafood Medley: Incorporate shrimp or scallops along with or instead of the fish for a delightful seafood blend that adds both flavor and textural variety.
Potato Alternatives: For a healthier twist, replace potatoes with sweet potatoes or cauliflower; they offer a different flavor profile and texture.
Zesty Addition: Add a squeeze of lemon juice just before serving for a refreshing tang that brightens the entire dish and elevates its richness.

Make Ahead Options

Preparing Creamy New England Fish Chowder ahead of time is a wonderful way to save precious minutes on busy weeknights. You can chop and store the potatoes, onions, and carrots in an airtight container for up to 24 hours in the refrigerator, which not only cuts down on your prep time but also allows the flavors to marry beautifully. Additionally, you could simmer the chowder without the fish and store it in the fridge for up to three days; just reheat it on the stove and add the fish during the last 10 minutes of cooking for perfectly tender chunks. To maintain the chowder’s creamy texture, take care not to boil it after adding the cream and fish, ensuring it remains just as delicious as when freshly made.

What to Serve with Creamy New England Fish Chowder?

As you gather around the table with your comforting bowl of chowder, consider these delightful pairing ideas that will enhance your cozy dining experience.

Crusty Bread: Perfect for dipping, a warm baguette or sourdough loaf will soak up all the creamy goodness.
Garden Salad: Fresh greens with a tangy vinaigrette add a burst of color and balance, refreshing your palate.
Steamed Asparagus: Tender asparagus drizzled with lemon makes for an elegant, bright side that complements the chowder’s richness.
Lemon Wedges: A zesty squeeze brings a bright contrast to the creamy texture, enhancing the fish’s delicate flavor.
Mussels in White Wine: This dish mirrors the oceanic flair of the chowder and adds a touch of sophistication to your meal.
Chardonnay: A chilled glass of buttery chardonnay pairs seamlessly, echoing the creamy profile while providing a refreshing contrast.
Herbed Rice: Light and fluffy rice infused with herbs provides a subtle backdrop, absorbing the chowder’s luscious sauce beautifully.
Cornbread: Slightly sweet cornbread complements the savory chowder while adding delightful texture that’s irresistible.
Apple Pie: End your meal on a sweet note with a slice of warm apple pie, making the perfect comforting combination.

Tips for the Best Creamy New England Fish Chowder

Fish Freshness: Use fresh fish whenever possible: Fresh cod or haddock will ensure the most flavorful chowder, avoiding any fishy taste that can come from frozen fish.
Avoid Overcooking: Don’t overcook the fish: To achieve tender chunks, simmer the fish just until opaque and breaking apart; this takes about 7-10 minutes.
Texture Matters: Cut potatoes evenly: Dicing them into 1/2” to 3/4” pieces helps ensure they cook evenly, contributing to the perfect chowder texture.
Balance Seasonings: Taste as you go: Be sure to check for seasoning after adding the herbs and adjust with salt and pepper to create a well-balanced flavor profile.
Customize It: Make it your own: Feel free to include seasonal vegetables like corn or swap in other seafood for a delightful twist on this creamy New England fish chowder.

Creamy New England Fish Chowder Recipe FAQs

What type of potatoes are best for chowder?
Absolutely! I recommend using starchy potatoes like russets or Yukon Golds for this Creamy New England Fish Chowder. They break down slightly and create a nice, creamy texture while still maintaining some chunkiness, which is perfect for chowder!

How should I store leftover chowder?
Very gently, transfer any leftover chowder into an airtight container and store it in the fridge. It will maintain its deliciousness for up to 3 days. When reheating, add a splash of milk or cream to prevent it from becoming too thick!

Can I freeze Creamy New England Fish Chowder?
Of course! For longer storage, freeze the chowder in airtight containers or freezer bags for up to 3 months. Just remember to allow it to cool down completely before freezing to prevent ice crystals. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove, stirring regularly.

What should I do if my chowder is too thick?
If you find your chowder is thicker than desired, just stir in a little more milk or cream as you reheat it. This will restore that creamy consistency that makes chowder so comforting! If necessary, you can also add a small amount of fish or vegetable broth for extra flavor.

Are there any allergens in this recipe?
Yes, this chowder contains dairy (heavy cream and whole milk) and fish (cod or haddock). If you’re cooking for someone with dairy allergies, consider substituting coconut milk or a dairy-free cream alternative, along with a fish alternative like shrimp or crab. Always check ingredient labels for potential allergens, and feel free to customize!

How can I tell if my fish is fresh?
Great question! Fresh fish should have a mild aroma of the ocean—not a fishy smell—and the flesh should be firm and slightly translucent. Look for bright, clear eyes and shiny scales if you’re purchasing whole fish. If buying fillets, ensure that there are no dark spots all over and choose fish that feels cold to the touch.