Creamy New England Fish Chowder Recipe

This creamy fish chowder recipe is a comforting, hearty soup made with tender cod, diced potatoes, savory bacon, and a rich, creamy broth. Onions, mushrooms, and celery add layers of flavor, while clam juice and Old Bay Seasoning give the chowder a delicious seafood-inspired finish.

Perfect for chilly evenings, family dinners, or whenever you're craving a warm bowl of comfort food, this New England-style fish chowder combines simple ingredients into a satisfying meal. Serve it with crusty bread or oyster crackers for an easy, cozy dinner.

Why You'll Love This Fish Chowder Recipe

• Rich and creamy: Evaporated milk creates a smooth, satisfying broth without requiring heavy cream.

• Hearty and filling: Cod, potatoes, and vegetables make every bowl substantial.

• Classic coastal flavor: Clam juice and Old Bay Seasoning complement the mild flavor of white fish.

• Easy one-pot cooking: Most of the preparation and cooking happens in one stockpot, making cleanup simpler.

• Perfect for sharing: This recipe makes eight servings, ideal for family dinners or casual gatherings.

Fish Chowder Recipe

Guiseppe

Servings

8

Prep Time

30 minutes

Cook Time

30 minutes

Calories

386

Cuisine

American (New England Style)

Category

Soup, Main Course

A creamy, hearty fish chowder recipe made with cod, potatoes, and bacon. Perfect for cozy dinners — comforting, flavorful, and ready in one hour!

Ingredients

• 2 tablespoons butter
• 2 cups chopped onion
• 4 fresh mushrooms, sliced
• 1 stalk celery, chopped
• 4 cups chicken stock (homemade or store-bought)
• 4 cups diced potatoes
• 2 pounds cod (or other white fish), diced into ½-inch cubes
• 1 cup clam juice
• ½ cup all-purpose flour
• ⅛ teaspoon Old Bay Seasoning (or more, to taste)
• Salt and ground black pepper, to taste
• 2 (12 fl. oz.) cans evaporated milk
• ¼ cup cooked, crumbled bacon (for topping)

Directions

1. In a large stockpot, melt butter over medium heat. Add onions, mushrooms, and celery. Sauté until soft and fragrant, about 5–6 minutes.
2. Pour in chicken stock and add diced potatoes. Simmer uncovered for 10 minutes, or until potatoes are slightly tender.
3. Gently stir in the diced cod (or white fish). Simmer for another 10 minutes, allowing the fish to cook through and the flavors to blend.
4. In a small bowl, whisk clam juice and flour until smooth. Stir this mixture into the soup and simmer for 1 minute to thicken.
5. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk for a rich, creamy finish.
6. Ladle chowder into bowls. Top each serving with crumbled bacon and, if you like, a few shakes of hot sauce.