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Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Ingredients

6 Servings

4

oz. slab bacon, sliced bacon, or salt pork, chopped

2

tablespoons unsalted butter

1

large onion, finely chopped

4

celery stalks with leaves, finely chopped

Kosher salt, freshly ground pepper

2

large Yukon Gold potatoes (about 1 lb.), peeled, cut into 1/2" pieces

1

cup clam juice or fish broth

1

tablespoon fresh thyme leaves

1

1/2 pounds skinless cod, haddock, or pollock fillets, cut into 2" pieces

4

cups half-and-half

Preparation

  1. Step 1

    Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

    Step 2

    Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

    Step 3

    Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.

    Step 4

    Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

    Step 5

    DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.

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Reviews (69)

Back to TopTriangle

  • This was quite delicious. Used rockfish from the fish CSA, added fresh corn, subbed water and a few dashes of fish sauce for the not-on-hand fish broth/clam juice, probably used a little less half & half (was a bit short) but otherwise made a special lunch from ingredients already on hand. Thanks for the recipe!

    • Suzanne

    • Berkeley, CA

    • 8/14/2023

  • Excellent ! I have used all cod filets and also a combo of firm white fish . Never disappointed. My husband loves this chowder!

    • S hoon

    • California

    • 12/13/2022

  • When do you add back the bacon!

    • Church

    • Raleigh, NC

    • 10/23/2022

  • This turned out GREAT!! Used the leftover bacon as a topping with some fresh chopped parsley and the presentation was perfect!!

    • Elizabeth

    • Hutchinson Island, Florida

    • 9/22/2022

  • I used walleye fillets, it turned out wonderful. Funny the recipe didn’t say what to do with the saved bacon, I chopped it up and sprinkled it on top. I’ll make this again. I also can see adding some other veggies or maybe some cheese.

    • Montee

    • Madison

    • 1/17/2022

  • Yummy! I echo the other reviews and suggest reducing the dairy - I added a bag of frozen corn, halved the cream, and topped with mint and bacon bits for a bright but hearty meal. I only had 0.8 lb of haddock so I added scallops and it was delicious. Will make again!

    • Chowder Lover

    • 1/11/2022

  • good starting point for a chowder, imagination then takes over, add a little corn, creme fresh, a slice of lime, and miniature shrimp.

    • Kelly Bailey

    • Rhode Island

    • 7/8/2021

  • Is there something I can use to substitute the cream with? My husband is so lactose intolerant

    • Anonymous

    • Oak harbor Wa

    • 7/7/2021

  • Just made this on a 58 degree day on the 4th of July. Typical Maine weather. Agree with throwing the bacon on at the end. This chowder is very typical of what you find in lobster shacks and diners up and down the Maine Coast. If your fish is fresh its delish.

    • Mike

    • Blue Hill, Maine

    • 7/4/2021

  • There was a misunderstanding in this recipe. No one told me that we had to use STORE BOUGHT fish. Now my poor daughter is crying because she ate her beloved fish, Gary, for dinner last night. I agree with the other folks who commented on this dish, to much dairy. I substituted the dairy for soy sauce and it turned out great. A little salty, but great. And even though I didnt use the recommended fish, this salty goldfish soup was a winner in my house :D

    • Mother of 102,110,123,123456

    • None of your beeswax

    • 2/23/2021

  • In England soup (chowder) has at least 50% liquid. This didn’t- just right amount of broth. Cheated a bit - used vegan cream. Delicious!!! Easy to make and easy to clean up after. Will definitely use this recipe again!

    • Lesley,

    • St Helens, England

    • 2/2/2021

  • Dude!!! This soup rocks! Like many commented before me, very liquidy, even with adding a quarter cup of wild rice to it. Will likely add flour/but thickening ball next time I make it but it was definitely delicious and will make it again!!

    • Dustin

    • Salem, OR

    • 1/2/2021

  • Made this as a weeknight meal and it was super easy, demanded little prep, and was delicious! Already looking forward to making it again this winter.

    • Jessica

    • Seattle, WA

    • 12/15/2020

  • Unpopular opinion: there’s too much dairy in this recipe. Or at least too much liquid. That being said, it was still delicious, and yes, put the bacon on top of your soup, for the love of all that is good and pure. Also I highly recommending seasoning with fish sauce. Gives it more depth of flavor.

    • thesunshinesprite

    • New Jersey

    • 11/18/2020

  • Put the bacon on the chowder when it's done

    • Anonymous

    • Maine

    • 1/26/2020

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