Boston-Style Fish Chowder
A hearty Boston-style fish chowder featuring tender fish, smoky bacon, and creamy broth, perfect for comfort food lovers and seafood enthusiasts alike.
Ingredients
- 3 slices bacon ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic ⓘ
- 1/4 cup flour ⓘ
- 4 cups water ⓘ
- 2 tablespoons chicken flavor bouillon or 6 bouillon cubes ⓘ
- 1 1/2 cups diced potatoes ⓘ
- 1 pound white fish fillets, fresh or frozen, thawed and cut into bite-size pieces ⓘ
- 2 cups light cream ⓘ
Instructions
- In a large Dutch oven, cook bacon until crisp; remove and crumble.
- In the drippings, cook celery, onion, and garlic until tender.
- Stir in flour and cook for 1-2 minutes.
- Gradually add water and bouillon, stirring until smooth and well blended.
- Bring to a boil.
- Add diced potatoes; reduce heat and cook for 10 minutes.
- Stir in fish; cook for 15 minutes longer.
- Add cream and pimiento; heat through.
- Garnish with bacon crumbles and serve.
Tips & Substitutions
For a lighter chowder, consider using half-and-half instead of light cream. If you prefer a heartier texture, add some diced carrots or a bay leaf while simmering. Fresh herbs like thyme or dill can elevate the flavor. If you're out of chicken bouillon, vegetable bouillon works well as a substitute. Make sure to thaw frozen fish completely before adding it to ensure even cooking.
Serving Suggestions
Serve the chowder hot, garnished with the crumbled bacon for added crunch. It pairs beautifully with crusty bread or a light salad, such as Tropical Pear Chicken Salad, for a refreshing contrast. You can also offer a sprinkle of fresh parsley or a squeeze of lemon for a zesty finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to avoid curdling the cream. If the chowder thickens too much, add a splash of water or broth to reach your desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Boston-Style Fish Chowder contains roughly 1551 calories, with 42g protein, 207g carbohydrates, and 64g fat. It is an excellent source of protein (83% of the Daily Value), iron (56% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1399mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish in this chowder?
Yes, you can substitute the white fish with other firm varieties like cod, haddock, or even salmon for a different flavor profile. Just ensure that the fish is fresh or properly thawed if previously frozen, and adjust the cooking time accordingly based on the thickness of the fillets.
Is it possible to make this chowder gluten-free?
Absolutely! To make the chowder gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. When using cornstarch, mix it with a little water to create a slurry before adding it to the pot to prevent clumping. The rest of the recipe remains unchanged.
Can I make this chowder ahead of time?
Yes, you can prepare the chowder a day ahead. Just follow the recipe until before adding the cream. Allow it to cool, then store it in the refrigerator. When you're ready to serve, reheat gently and stir in the cream just before serving to maintain its richness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).