Creamy New England Fish Chowder

This classic creamy fish chowder uses simple ingredients and tastes like restaurant quality.


  • 2 slices bacon
  • 1 medium onion chopped
  • 4 cups hot water
  • 1 pound red potatoes (3 med), cut into 1/4-inch cubes
  • 1 pound skinless fish fillets (cod, haddock, or pollock), cut into 1/2- inch pieces
  • 1 cup corn
  • 2 cups heavy cream
  • 1 tablespoon unbleached, all purpose flour
  • 1 tablespoon parsley, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • butter
  • green onions or chives as a garnish (optional)


  1. In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.
  2. Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes. Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.
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