New England Fish Chowder Recipe

Serves/Makes: 4 - 6


  • 1 pound haddock or cod fillets
  • 1/4 cup salt pork, finely diced
  • 1 large onion, peeled and sliced
  • 2 cups boiling water
  • 2 cups diced raw potatoes
  • 2 to 4 cups hot light cream, or half-and-half, or milk
  • Salt and pepper
How to cook New England Fish Chowder:
  • Cut the fish fillets into 1-inch pieces.
  • Fry the salt pork in a large saucepan or kettle until all the fat is rendered and until crisp. Add the onion and saute until tender.
  • Pour in the boiling water; add the potatoes. Cook slowly, covered, for 10 minutes or until the potatoes are just tender.
  • Add the fish and continue to cook slowly about 8 minutes or until the fish flakes easily and the potatoes are tender.
  • Add the hot milk or cream and salt and pepper to taste. (We generally use 4 cups of half-and-half.)
  • Leave the salt pork in the pot; do not remove after rendering the fat.
  • Serve the New England Fish Chowder hot with oyster crackers or saltines and a freshly brewed pot of tea on a cold winter night.


The New England Fish Chowder recipe easy to prepare and so good!
New England fish chowder is a milk- or cream-based chowder, traditionally made with potatoes, onion, bacon or salt pork, flour or hardtack, and fish.

This recipe for New England Fish Chowder serves/makes: 4 - 6

The New England Fish Chowder recipe is adopted from The U.S. Congressman Bob Wilson's Americana Cook Book - 1974.

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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