How to Make New England Fish Chowder
How to Make New England Fish Chowder is a medium American (New England) recipe that serves 4. 750 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $17.18 total, $4.30 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Pescatarian, Gluten‑free (if serving without crackers)
Allergens: Fish, Milk
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Yellow Onion: White onion, Sweet onion
- Instead of Table Salt: Kosher salt (use 1¼ tsp)
- Instead of Dried Thyme: Fresh thyme (1 tbsp)
- Instead of Bay Leaf: Dried thyme alone
- Instead of Salt Pork: Smoked bacon (cut into pieces)
- Instead of Cod Fillet: Haddock, Pollock
- Instead of Yukon Gold Potatoes: Russet potatoes (may become mushier)
- Instead of Whole Milk: 2% milk, half‑and‑half (for richer)
- Instead of Cornstarch: All‑purpose flour (2 tbsp)
- Instead of Black Pepper: White pepper
- Instead of Chives: Green onion tops
Equipment Needed
- Dutch Oven
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Whisk
- Wooden Spoon
- Lid (for Dutch oven)
- Soup Ladle (optional)
Critical Steps — Do Not Skip
- Do not brown the onions; keep them pale for a clean broth.
- Bring the broth to a gentle simmer before adding fish and potatoes.
- Steep the cod off‑heat for 5 minutes to infuse flavor without overcooking.
- Cook potatoes until just tender (about 20 minutes).
- Thicken with a milk‑cornstarch slurry while maintaining a gentle simmer.
- Finish the fish off‑heat to keep it moist and flaky.
Chef Tips from the Video
- Use Yukon Gold potatoes for their buttery flavor and ability to hold shape.
- Rinse the salt pork to reduce excess salt before adding it to the broth.
- A quick 5‑minute off‑heat steep extracts maximum fish flavor without cooking the flesh.
- Whisk the cornstarch into a small amount of cold milk first to prevent lumps.
Troubleshooting
Fish becomes dry and overcooked.
Never boil the fish directly. Keep the initial steep off‑heat and finish cooking only with residual heat after the broth is removed from the burner.
Chowder is too thin.
Mix an extra teaspoon of cornstarch with a little cold milk and whisk it into the simmering broth; cook another 2‑3 minutes.
Chowder turns grainy after adding milk.
Avoid a hard boil; keep the broth at a gentle simmer and add the milk mixture slowly while stirring.
Potatoes fall apart and make the soup mushy.
Cut potatoes into uniform half‑inch slabs and monitor cooking time; remove them as soon as a fork slides in with slight resistance.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 3 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months; reheat gently and add a splash of milk if texture thins.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the fish‑infused broth a day ahead and refrigerate; reheat and continue with the recipe.
- Cook the potatoes separately and store them; add them to the broth when ready to finish.
- The cornstarch slurry can be made in advance and kept chilled for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of New England Fish Chowder in American cuisine?
New England Fish Chowder originated with sailors who boiled a catch of cod or haddock with water, salt pork, and hard‑tack crackers. Over time, potatoes and dairy were added, creating the creamy, hearty soup that became a staple of coastal New England cooking.
What are the traditional regional variations of New England Fish Chowder within New England cuisine?
In coastal Maine, the chowder often features a higher proportion of cod and uses cream instead of milk. In Massachusetts, salt pork is common, while some Rhode Island versions add clams for a mixed‑seafood chowder. The base broth can range from clear to very creamy depending on local preference.
How is New England Fish Chowder traditionally served in New England households?
It is typically ladled into shallow bowls and garnished with chopped chives, crisp bacon bits, or oyster crackers. It is served hot as a main course for lunch or dinner, often accompanied by crusty bread or a side salad.
What occasions or celebrations is New England Fish Chowder traditionally associated with in New England culture?
Fish chowder is a classic comfort food for cold winter evenings, served at family gatherings, coastal festivals, and as a staple at seafood shacks. It is also popular on holidays like Thanksgiving in coastal towns where fresh fish is abundant.
What authentic traditional ingredients are essential for New England Fish Chowder versus acceptable substitutes?
Traditional ingredients include fresh cod (or haddock), salt pork, Yukon Gold potatoes, milk (or cream), and a simple herb blend of thyme and bay leaf. Acceptable substitutes are smoked bacon for salt pork, half‑and‑half for milk, and other white‑fleshed fish like pollock if cod is unavailable.
What other New England dishes pair well with New England Fish Chowder?
Serve the chowder alongside classic New England sides such as Boston baked beans, coleslaw, or a simple green salad with vinaigrette. A slice of cornbread or a buttery dinner roll also complements the creamy soup.
What makes New England Fish Chowder special or unique in American cuisine?
Its balance of a clean, fish‑forward broth with a modest dairy thickness sets it apart from richer chowders like New England clam chowder. The technique of steeping the fish off‑heat preserves delicate flavor while keeping the soup from becoming overly rich.
How has New England Fish Chowder evolved over time in New England culinary tradition?
Originally a thin broth with just fish, salt pork, and hard‑tack, the chowder evolved in the 19th century with the addition of potatoes for heartiness and milk or cream for a richer mouthfeel. Modern chefs often emphasize a lighter broth to highlight the fish.
What are the most common mistakes to avoid when making New England Fish Chowder at home?
Common errors include over‑cooking the fish by boiling it, allowing the onions to brown which darkens the broth, and adding too much cream or butter which masks the delicate cod flavor. Also, over‑thickening with excess cornstarch can make the soup gummy.
Why does this New England Fish Chowder recipe use a corn‑starch slurry instead of flour for thickening?
Cornstarch thickens quickly at lower temperatures and creates a glossy, smooth texture without adding the heavy, floury taste that can cloud the delicate fish broth. It also allows the chowder to stay lighter and more reflective of the original sailor’s broth.
Can I make New England Fish Chowder ahead of time and how should I store it?
Yes. The broth and potatoes can be prepared a day ahead and refrigerated. Reheat gently, add the milk mixture, and finish the fish off‑heat just before serving. Store in airtight containers; it keeps 3 days in the fridge or up to 2 months frozen.
What texture and appearance should I look for when making New England Fish Chowder?
The broth should be creamy yet slightly translucent, with visible chunks of tender cod and half‑inch potato slabs. The fish should flake easily but remain in sizable pieces, and the soup should have a gentle sheen from the cornstarch thickening.
How do I know when New England Fish Chowder is done cooking?
The chowder is done when the potatoes are fork‑tender, the broth has thickened slightly after the milk‑cornstarch addition, and the cod is opaque, flakes easily, and is warm throughout after the final 5‑minute off‑heat rest.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen produces rigorous, science‑based cooking videos and a vast library of tested recipes. The channel focuses on reliable, reproducible techniques, thorough equipment reviews, and detailed explanations that help home cooks achieve consistent results.
How does the YouTube channel America's Test Kitchen's approach to American chowder recipes differ from other cooking channels?
America's Test Kitchen emphasizes precise measurements, controlled temperatures, and step‑by‑step troubleshooting. Their chowder videos avoid overly rich shortcuts, instead teaching methods—like off‑heat fish steeping—that preserve flavor while keeping the dish balanced, unlike many channels that rely on heavy cream and butter.
What other New England recipes is the YouTube channel America's Test Kitchen known for?
America's Test Kitchen is known for classic New England dishes such as Boston baked beans, lobster rolls, clam chowder, and traditional apple pie, all presented with detailed testing notes and equipment recommendations.
Last updated: September 6, 2026
