Down East Fish Chowder
A hearty and comforting New England-style fish chowder featuring tender fish, potatoes, and vegetables in a creamy broth, perfect for seafood lovers seeking a warming meal.
Ingredients
Instructions
- Let the fish fillets thaw and cut into bite-sized pieces.
- Mix milk, cream, and saltines; set aside.
- Cook chopped onion and celery until soft.
- Cook carrots and potatoes, preferably microwaved until tender.
- Add chicken broth to the cooked vegetables.
- Cover and cook the mixture for 10 minutes.
- Add the fish, saltines, and the milk, cream mixture to the pot.
- Add butter or oleo.
- Bring the chowder to a boil.
- Reduce heat, cover, and simmer for 5 to 8 minutes, or until the fish flakes.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of fish types, such as haddock and cod. If you prefer a lighter option, substitute half-and-half for the cream. To save time, use pre-diced frozen vegetables. When cooking the chowder, stir gently to avoid breaking up the fish too much. This chowder pairs beautifully with Homemade Chicken Pie for a hearty meal.
Serving Suggestions
Serve the chowder hot, garnished with fresh parsley or chives for added flavor. It pairs wonderfully with crusty bread or crackers for dipping. For a complete meal, consider serving alongside a fresh green salad or a side of Country Baked Chicken to complement the rich flavors of the chowder.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling to maintain the texture of the fish and prevent the chowder from becoming too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Down East Fish Chowder contains roughly 44 calories, with 1g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 555mg per serving (24% 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 frozen fish for this chowder?
Yes, frozen fish works well for this chowder. Just ensure to thaw it completely before cutting it into bite-sized pieces. This will help it cook evenly and maintain the desired texture.
What type of fish is best for chowder?
White fish varieties like cod, haddock, or pollock are ideal for chowder due to their mild flavor and flaky texture. Choose fresh or frozen fillets based on availability and preference.
Can I make this chowder ahead of time?
Yes, you can prepare the chowder in advance. Store it in the refrigerator and reheat gently before serving. However, it's best to add the fish shortly before serving to keep it tender.
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).