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New England Fish Chowder

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    about 4-1/2 quarts


  • 1/2 cup butter, divided
  • 3 medium onions, sliced
  • 5 medium potatoes, peeled and diced
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups boiling water
  • 2 pounds haddock, cut into large chunks
  • 4 cups milk
  • 1 can (12 ounces) evaporated milk
  • Additional salt and pepper, optional


  • In a soup kettle, melt 1/4 cup butter over medium heat. Saute onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, 25 minutes or until potatoes are fork-tender.
  • In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish mixture. Season with additional salt and pepper if desired. Heat through.

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  • Robert
    Oct 29, 2020

    Really great recipe! However I chose to delete the salt, I never peel potatoes (even with mashed), and added corn, celery, carrots, and parsnip. I also chose to include bay seasoning per prior comment. Don't ask about quantities of each (probably 3 times the pepper), because I never measure. I also cut back on the water. Also, I used skim milk.

  • thewindowsinger
    May 2, 2015

    This is so delicious! Great recipe, just wish there was a little less liquid in the chowder.

  • rebelwithoutaclue
    Sep 20, 2014

    If you use seafood broth instead of water and kick it up with some Old Bay Seasoning, you now have maxed out this recipe!

  • leogking
    Mar 2, 2014

    this is as i remember new england chowders, as i was growing up in the coastal new england it was a welcome feeling to smell the aroma of fish chowder on top of the stove and the smell of homemade common crackers in the oven.

  • Bleugerman
    Feb 15, 2014

    It's cold outside and this is wonderful on a day like this. I did add 1 can clams with liquid and a little Old Bay seasoning. Delicious

  • hlillis
    Feb 12, 2012

    My family, 6yr old & 2yr old included, loved this. Used fish stock in place of water & used a mix of fat free half & half, whole & skim milk for the 3 cups milk. It was great.

  • knunes
    Oct 25, 2010

    Just like my grandmother used to make

  • grammymiss
    Oct 14, 2010

    The chowder was ok, a little milky, next time I would put only two cups of milk and one or one and a half cans of evaporated milk.This perticular chowder is very good for people who are watching there sodium.I would make it again with the changes.

  • Cincity57
    Aug 14, 2010

    Really good :)

  • jpscaaminer
    Mar 3, 2010

    Made this recipe for the first time and my family loved it. It was easy to make too. I will definately be making it again.