The Real Deal New England Fish Chowder

READY IN: 2hrs 10mins




  • Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders.
  • Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
  • Bring to the boil and cook until potatoes begin to cook.
  • Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
  • Continue to cook at a simmer until potatoes are just underdone.
  • Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
  • Add evaporated milk.
  • Lower heat and allow to cook until potatoes are just tender.
  • Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
  • It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
  • This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
  • Serve with crackers and sour pickles if you want to go "all New England!".
  • If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
  • For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.