Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had.

Ingredients Nutrition

Directions

  1. Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
  2. Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
  3. Cover and simmer 10 to 15 minutes until vegetables are tender.
  4. Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
  5. Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
  6. Serve with crispy bread or crackers.

Reviews

(1)
Most Helpful

Very tasty chowder. I did change a few things - I can't seem to help myself when it comes to soups. I decreased the amount of fish (I used cod) and increased the amount of vegetables, using the ones listed and also daikon radish, which is very bland. I did use the firm "white" sweet potatoes we have here in Japan, instead of white potatoes. Because I was hungry and had forgotten to buy potatoes. I cooked the sweet potatoes separately, and then chopped them and added them to the chowder. I did follow the recipe otherwise. My Old Bay, however, is a bit elderly, and didn't have much flavor. After I finished cooking, I took one portion and heated it separately, adding a little (2 leaves) fresh basil. I think that was a good idea. Anyway, this chowder is very good, and I am beginning to wonder where I can get a new can of Old Bay. Thank you very much for posting this lovely recipe. I was really craving something like this.

mianbao March 17, 2014

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