Old-Fashioned New England Fish Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
• STEP 2.Add the onions to the pot and cook until they are soft and translucent.
• STEP 3.Add the potatoes, fish, and enough water to cover the ingredients. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender and the fish is cooked through.
• STEP 4.Remove about half of the potatoes and fish from the pot and mash them with a fork or potato masher. Return the mashed mixture to the pot and stir well.
• STEP 5.Add the milk and cream to the pot and heat until warmed through. Season with salt and pepper to taste.
• STEP 6.Serve the chowder hot, garnished with the crispy bacon and chopped parsley.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Use a firm white fish, such as cod or haddock, for the best results.
• For a thicker chowder, you can add a roux made with equal parts butter and flour.
• If you prefer a smoother texture, you can blend the chowder with an immersion blender before adding the milk and cream.

Storage and Serving

• Serve the chowder hot with crusty bread or oyster crackers.
• Reheat any leftovers gently on the stovetop, adding a splash of milk or cream if needed to thin the chowder.
• Garnish with fresh parsley or chives for added flavor and presentation.