Prep 15 mins
Cook 20 mins
This is the best New England fish chowder ever. It is my mom's recipe. She is the best cook. It is simple and filling. Whenever we came home from school and knew this was cooking it was a joyful day. Hope you like it.
- 2 lbs haddock
- 1⁄4 lb bacon, chopped
- 6 potatoes, peeled and cubed
- 1 small onion, chopped
- 1⁄3 cup flour
- 2 cups whole milk
- salt and pepper
- Cook chopped bacon and onion in large pot.
- Cook slowly; onion should be soft but not brown.
- Remove onion and bacon from pot; set aside.
- Leave 2 tablespoons bacon fat in pot.
- Put potatoes in same pot.
- Add just enough water to cover.
- Cook 5-10 minutes.
- Add fish to pot.
- Cook until fish is flaky.
- Remove skin from fish.
- Thicken with flour mixed with a little water.
- Bring to a boil.
- Reduce heat until no longer boiling.
- Add milk, bacon and onion.
- Heat but do not boil.
- Salt and pepper to taste.
This is very much like my family's recipe, except we use salt pork cut into lardons instead of the bacon. I like to add a can of peas, or sometimes a can of cream corn as well.
The soup was good but lacking in flavour - our fish was pike which was what we had on hand.
I am a born and bred northern New Englander and it is a pleasure to see a simple traditional Fish Chowder recipe shared that is made in the old Yankee manner without a lot of spices, etc. added. I, my mother, grandmother and great-grandmother made/make Fish Chowder exactly as jneen has shared here. If you want a true but simple and tasty New England flavor try this recipe.