Description
A warm and creamy New England fish chowder filled with fresh fish and Yukon gold potatoes, perfect for cozy evenings.
Ingredients
- 3 medium Yukon gold potatoes, peeled and cut to a medium dice
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced small
- 1 bay leaf
- 1 pound fresh haddock or cod fillets, picked over for bones
- 1 (12-ounce) 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
- Start by dicing the potatoes and onions. Keep the potatoes in cold water until ready for use.
- In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf. Cook until the onions are translucent, about 5 to 7 minutes.
- Add the diced potatoes and cover with cold water. Cover the pot and gently boil for about 10 minutes, or until the potatoes are just fork-tender.
- Arrange the whole fish fillets over the potato and onion mixture. Pour in the evaporated milk and half-and-half. Avoid stirring. Cover and simmer without stirring for approximately 15 minutes.
- Check that the fish is cooked and flaky, then add the remaining butter and salt. Stir gently to break apart the fish slightly, adjusting seasoning if needed.
- Serve hot, garnished with fresh chives and accompanied by oyster crackers or hot biscuits.
Notes
For added depth of flavor, consider enhancing your chowder with extra herbs such as thyme or dill. Adjust cream amounts to your preferred creaminess level.