Return to Content

Fish Chowder

Fish Chowder
8 votes, 4.25 avg. rating (84% score)
Submit a Recipe Image

Yield: 6 servings

This fish chowder recipe is authentic New England fare, and may call to mind the version Grandma used to make. Thicken the old fashioned way -- with saltine crackers.


  • 1/4 pound lean salt pork, diced
  • 1 medium onion, diced
  • 5 to 6 medium potatoes, peeled and diced
  • 3 quarts water
  • 2 pounds fresh fish fillets (haddock)
  • 1 12-ounce can evaporated milk
  • salt and pepper to taste
  • 1 tablespoon butter


1. Fry salt pork in frying pan until golden, then add onion. Continue frying until softened and translucent.

2. Transfer onions to soup pot and add potatoes and 3 quarts of water. Bring liquid to a fast simmer and cook until potatoes are just tender, about 20 minutes.

3. Add fish and continue cooking until fish falls apart into flakes and potatoes are soft. Add evaporated milk, heat thoroughly, then add salt and pepper to taste. Add butter and serve as soon as butter has melted.

Updated Sunday, April 21st, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

2 Responses to Fish Chowder

  1. Anonymous December 15, 2002 at 5:25 pm #

    I thought it was great. Doesn’t need more than 3 potatoes though. Also, go light on the salt. The onion adds plenty. I added a little cayenne pepper for a little zip.

  2. Paul Winston January 4, 2003 at 10:24 pm #

    Personally I would cut down on the water and use 2 and 1/2 quarts. I would also use more condensed milk, maybe a can-and-a-half or two cans. This is really good chowder!

Leave a Reply

Comments maybe edited for length and clarity.