Boston Fish Chowder

By Marian Burros

Updated Oct. 12, 2023

Total Time
28 minutes
Prep Time
5 minutes
Cook Time
23 minutes
Rating
4(175)
Comments
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Ingredients

Yield:8 to 10 servings
  • ¼pound diced country bacon or salt pork
  • 2large onions, peeled and diced
  • 2bay leaves
  • 1teaspoon chopped fresh thyme
  • 6unpeeled new potatoes, cut in ¾- to 1-inch dice
  • 3cups strong fish stock (frozen fish stock is available in many supermarkets)
  • 2cups heavy cream
  • 2pounds pollock, haddock or cod, bones and skin removed
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

381 calories; 28 grams fat; 15 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 21 grams protein; 702 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.

  2. Step 2

    When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.

  3. Step 3

    Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.

  4. Step 4

    Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.

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Ratings

4 out of 5
175 user ratings
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Comments

Allison

This chowder is perfect. People in New England have high expectations for their chowders, and this one never fails to elicit raves. I’ve made it with haddock, cod, scrod, and hake; I’ve even thrown in some clams if I had them. I use more thyme than called for (2 tsp fresh) and some tarragon (1tsp) if I have fresh.The broth is rich and deeply flavored; this is not one of those blank, gluey commercial chowders thickened with flour. Only fish chowder recipe I ever use.

Emily

I am from Maine and this is a good chowder recipe. Could add some corn if you like. When I made it I didn't have fresh thyme so used just a shake of some ground thyme. And hard to find fish stock where I now live in CA so I used an "sauteed onion" broth made with concentrated broth paste. It made a great chowdah!

Les O

This was great. I also upped the thyme. My fish stock came in a 4c container so reduced it down to 3. Great flavor, will make again.

Allison

This chowder is perfect. People in New England have high expectations for their chowders, and this one never fails to elicit raves. I’ve made it with haddock, cod, scrod, and hake; I’ve even thrown in some clams if I had them. I use more thyme than called for (2 tsp fresh) and some tarragon (1tsp) if I have fresh.The broth is rich and deeply flavored; this is not one of those blank, gluey commercial chowders thickened with flour. Only fish chowder recipe I ever use.

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