New England Style Fish Chowder
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
This New England Style Fish Chowder is rich and luscious, packed with fish, bacon, potatoes, and more.
  • 10 small potatoes, quartered
  • 4 strips bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 tablespoons all purpose flour
  • 2 cups fish or clam stock
  • 2½ cups half and half
  • 1 tablespoon hot sauce (optional)
  • 2 pounds fresh white fish, pin bones removed, fillets cut into 2-inch pieces
  • salt and pepper, to taste
  1. In a medium pot, simmer the potatoes until al dente - slightly tender on the outside but still not tender all the way. Drain and chill.
  2. In a large pot over medium heat, start by cooking the chopped bacon until crispy. Remove with a slotted spoon and add the butter and chopped onion. Cook until translucent and aromatic, about ten minutes.
  3. Whisk in flour and cook for another five minutes over medium heat. Slowly incorporate the clam stock and half and half. Lower heat and stir in hot sauce (optional). Simmer for 10 more minutes until it thickens and comes together.
  4. Drop in cubed, raw fish and simmer slowly until fish cooks all the way through. Taste and season as needed. Serve with oyster crackers and extra hot sauce if desired.
Recipe by Cooking with Books at