This delicious New England Fish Chowder was first created in the New England States, of course, but it has long been a nationwide favorite dish.
New England Fish Chowder Recipe-
- 2 pounds haddock or cod fillets, or halibut steaks, 1” thick for the fillets or steaks is best, skinned de-boned (if necessary), and chopped into 1” cubes.
- 1 large onion, peeled and finely chopped, about 1-1/2 cups
- 2 tbs. unsalted butter
- 3 or 4 large cloves garlic, minced
- 2 cups, peeled and diced into (approx. ½”) cubes, russets potatoes
- 2 cups fresh corn kernels
- 6 cups canned or bottled clam stock or chicken broth
- 1/4 cup heavy cream
- 2 cups whole milk
- ½ cup shredded mild cheddar cheese
- Freshly ground black peppercorns to taste
- freshly ground course sea salt to taste
- 1/4 teaspoon crushed hot red pepper flakes, or more, to taste
- chopped fresh chives, for garnish
- Melt the butter over medium heat in a 4 quart pot. Add in the chopped onion sauté for 5 minutes, stirring often, until fragrant and translucent.
- Add in the garlic and potatoes, stir all together, and turn the heat down to low. Place lid on the pot and simmer, stirring now and then, for about 7 to 9 minutes, or until the potatoes are softened through.
- Now add in the clam juice or broth, increase the heat to medium high, and bring to a boil.
- Add in the corn kernels, stir, enough to blend the kernels well into the mixture, then turn the heat back down to low, place lid back on, and allow to simmer for 10 to 12 minutes.
- Now add in the milk and cream, little by little, stirring as you pour.
- Once all the milk and cream is stirred and blended with the chowder, add in the fish pieces.
- Now add in the red pepper flakes, and grind the sea salt and black pepper into the chowder. Stir well, do a taste test, and adjust seasonings as needed.
- By now, the simmer will be lost, so raise the heat to medium high until a healthy simmer returns, then turn it back down to maintain the simmer. Leave the lid off now, and cook until the fish is just barely opaque in the center—this will usually take about 10 minutes, 12 tops.
- Now take the pot off the burner, and stir in your shredded cheese.
- Use a large soup serving spoon or ladle and fill each serving bowl with the chowder; garnish with chopped fresh chives. Serve your New England Fish Chowder immediately, while still nice and hot.