Easy New England Fish Chowder

4.5 from 2 reviews

This creamy New England Fish Chowder recipe can be made with cod or any firm white fish for a light, flavorful, and simple weeknight dinner that takes only 15 minutes of prep time.


  • 3 tablespoons butter
  • 1 large yellow or sweet onion, peeled and diced
  • 8 ribs celery, diced
  • 1 lb waxy potatoes (not russet), cut into large cubes
  • 6 cups water
  • salt and freshly cracked pepper to taste *see note
  • 1 pound sustainably caught firm white fish such as cod, halibut or haddock, cut into large cubes
  • 1 cup heavy cream
  • 1/4 cup minced flat leaf parsley (loosely packed)


  1. Melt the butter in a large, heavy bottomed pot and sauté the onion and celery with a pinch of salt until translucent, about 10 minutes.
  2. Add in the potatoes, toss to coat, then add the water, salt and pepper. Bring the liquid up to a boil, then reduce to a simmer, cover and cook for about 20 minutes or until the potatoes are tender.
  3. Add in the fish, cover, and simmer for another 10 minutes or util the fish is cooked through.
  4. Stir in the heavy cream and fresh parsley. Adjust the seasoning as needed.
  5. Serve immediately with lots of crusty bread for dipping.


  • Season generously. Simple ingredients like water and potatoes requires more salt than you might think. I find 2 tablespoons of Diamond brand Kosher salt provides the perfect seasoning, but different types of salt will vary.
  • Avoid cooking the fish too long. Ten minutes is more than enough time for the fish to cook through. The longer it cooks, the more it will flake apart and melt into the soup.
  • If you want a thicker soup, mix together 1/4 cup of flour with 1/4 cup of water, add it to the soup and let it boil for 2-3 minutes before adding the fish. 
  • This soup is even better after it sits overnight. Be sure to make enough for leftovers!


Keywords: new england, seafood, cod, haddock, creamy