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comforting creamy fish chowder

Fish Chowder

This hearty fish chowder combines flaky haddock, smoky bacon, and tender potatoes in a rich, velvety broth. The bacon fat infuses everything with savory depth while the whole milk creates a silky texture that's perfect for cold evenings. Simple ingredients come together for an unforgettable comfort food experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small onion chopped
  • 2 cups whole milk
  • 6 potatoes peeled and cubed
  • 1/3 cup flour
  • 1/4 pound bacon chopped
  • 2 pounds haddock
  • salt and pepper to taste
  • water enough to cover potatoes

Equipment

  • Large pot
  • Mixing bowl
  • Potato peeler

Method
 

  1. Cook the chopped bacon in a large pot over medium heat until it begins to render its fat.
  2. Add the chopped onion to the bacon and cook slowly until the onion becomes soft but doesn't brown.
  3. Remove both bacon and onion from the pot and set aside, leaving about 2 tablespoons of bacon fat in the pot.
  4. Add the peeled and cubed potatoes to the pot with the reserved bacon fat. Pour in just enough water to cover them.
  5. Simmer the potatoes for 5-10 minutes until they're starting to soften but aren't completely cooked.
  6. Gently place the haddock into the pot with the potatoes. Cook just until the fish becomes flaky.
  7. Once the fish is done, carefully remove any skin.
  8. Mix the flour with a little water to create a smooth slurry, then stir this into the pot to thicken the chowder.
  9. Bring to a brief boil while stirring, then immediately reduce the heat.
  10. Add the whole milk along with the reserved bacon and onion mixture.
  11. Heat the chowder through but never let it boil again to prevent the milk from separating.
  12. Season with salt and pepper to taste before serving.

Notes

For the best flavor, use the freshest fish possible from your local fishmonger. While haddock is traditional, you can substitute cod or another firm white fish if needed. Don't be tempted to use low-fat milk instead of whole milk, as the richness is essential for the signature creamy texture.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil, which can cause the milk to separate.
Serve with crusty sourdough bread for dipping and a simple green salad to balance the richness of the chowder.