How to Make New England Fish Chowder

Ingredients

• 2 tablespoons Unsalted Butter (melted)
• 2 medium Yellow Onion (cut into half‑inch pieces)
• 0.75 teaspoon Table Salt
• 1.5 teaspoons Dried Thyme
• 1 Bay Leaf
• 4 ounces Salt Pork (rinsed, rind trimmed, cut into two pieces)
• 5 cups Water
• 2 pounds Cod Fillet (boneless, skinless, cut into 1‑inch chunks for serving)
• 1.5 pounds Yukon Gold Potatoes (peeled if desired, cut into half‑inch slabs)
• 2 cups Whole Milk
• 1 tablespoon Cornstarch (dissolved in a little milk before adding)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Chives (chopped, for garnish)

Instructions

1. Sauté aromatics

   Melt 2 tbsp butter in the Dutch oven over medium heat. Add the halved‑inch onion pieces, 3/4 tsp salt, 1½ tsp dried thyme, and the bay leaf. Cook, stirring occasionally, until the onions are softened but still pale, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

2. Add salt pork

   Add the two pieces of trimmed salt pork to the softened onions and stir for 2 minutes to release flavor.

   Time: PT2M

   Temperature: medium heat

3. Introduce water and simmer

   Pour in 5 cups water, increase the heat slightly, and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: simmer

4. Steep the cod

   Remove the pot from the heat. Add the 2‑lb cod pieces, cover, and let sit off‑heat for 5 minutes so the fish flavors the broth without cooking fully.

   Time: PT5M

5. Cook potatoes

   Lift the cod out and set aside. Add the half‑inch potato slabs to the broth, return to a simmer, and cook until tender, about 20 minutes.

   Time: PT20M

   Temperature: simmer

6. Prepare milk‑cornstarch slurry

   In a small bowl whisk together 2 cups milk, 1 tbsp cornstarch, and ½ tsp freshly ground black pepper until smooth.

   Time: PT3M

7. Thicken the broth

   Stir the milk mixture into the simmering pot. Return to a gentle simmer for about 5 minutes, allowing the cornstarch to activate and thicken the soup slightly.

   Time: PT5M

   Temperature: simmer

8. Finish cooking the fish

   Return the partially cooked cod to the pot, cover, remove from heat, and let sit for 5 minutes so the fish finishes cooking gently in the hot broth.

   Time: PT5M

9. Season and garnish

   Remove the bay leaf and salt pork pieces. Taste the chowder and add more salt or pepper if needed. Sprinkle chopped chives over each bowl just before serving.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g