Creamy New England Fish Chowder July 12, 2021
This creamy New England fish chowder recipe tastes surprisingly light, and is full of chunky fresh fish and potatoes. Check out the original recipe here.
Ingredients
- 3 medium gold potatoes, peeled and cut to a medium dice
- 5 tablespoons unsalted butter, divided
- 1 medium onion, diced small
- 1 bay leaf
- 500g fresh white fish fillets
- 350ml can of evaporated milk
- 1/2 cup half-and-half or heavy cream
- 1 1/2 teaspoons kosher salt, or to taste
- cold water
- fresh minced chives and oyster crackers, to garnish (optional)
Instructions
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Dice the potatoes and onions.
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In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
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Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
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Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
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Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
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Top with fresh minced chives and serve with oyster crackers or hot biscuits.
