Creamy New England Fish Chowder With Bacon and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 oz (115 g) bacon, cut into 1/2-inch pieces
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery stalks, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 4 cups (960 ml) seafood stock or low-sodium fish stock
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste
• 1 1/2 lb (680 g) cod or haddock, cut into 1 1/2-inch chunks
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 1/2 to 2 tsp freshly ground black pepper, plus more to serve
• Oyster crackers, for serving

Do This

• 1) Cook bacon in a Dutch oven over medium heat until crisp; leave drippings in the pot.
• 2) Sauté onion and celery in drippings (add butter) until soft; stir in garlic.
• 3) Stir in flour for 1 minute; whisk in stock.
• 4) Add potatoes, thyme, bay leaf, and salt; simmer 12–15 minutes until potatoes are tender.
• 5) Add fish and milk; keep at a gentle simmer (do not boil) until fish flakes and reaches 145°F/63°C, about 5–7 minutes.
• 6) Stir in cream, bacon, and plenty of black pepper; heat 1–2 minutes more.
• 7) Serve steaming hot with oyster crackers and extra pepper.

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Why You’ll Love This Recipe

• Classic New England comfort: creamy, savory, and satisfying without being heavy.
• Flaky fish that stays tender: gentle heat keeps cod or haddock from drying out.
• One-pot friendly: minimal mess, maximum reward.
• Weeknight doable: ready in under an hour with simple ingredients.

Grocery List

• Produce: yellow onion, celery, garlic, Yukon Gold potatoes, fresh thyme (optional)
• Dairy: unsalted butter, whole milk, heavy cream
• Meat & Seafood: bacon, cod or haddock
• Pantry: all-purpose flour, seafood stock (or fish stock), bay leaf, kosher salt, black pepper, oyster crackers

Full Ingredients

Base and Aromatics

• 4 oz (115 g) bacon, cut into 1/2-inch pieces
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery stalks, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour

Chowder Body

• 4 cups (960 ml) seafood stock or low-sodium fish stock
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste

Fish and Finish

• 1 1/2 lb (680 g) cod or haddock, cut into 1 1/2-inch chunks
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 1/2 to 2 tsp freshly ground black pepper, plus more to serve

To Serve

• Oyster crackers

Step-by-Step Instructions

Step 1: Prep the fish and vegetables

Pat the fish dry with paper towels and cut it into 1 1/2-inch chunks. Keep it chilled while you start the base (cold fish is easier to keep tender in the pot).

Dice the onion and celery, mince the garlic, and cube the potatoes (aim for 1/2-inch pieces so they cook evenly).

Step 2: Crisp the bacon

Set a large Dutch oven or heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until browned and crisp, 6–8 minutes.

Use a slotted spoon to transfer bacon to a plate lined with paper towels. Leave the drippings in the pot (you want that smoky flavor in the chowder).

Step 3: Sauté the aromatics until soft

Add the diced onion and celery to the pot and cook over medium heat until softened and translucent, 5–6 minutes, scraping up any browned bits.

Add the butter and let it melt. Stir in the garlic and cook until fragrant, 30 seconds.

Step 4: Make a quick roux for a lightly creamy body

Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks off the raw flour taste and helps the chowder come together with a classic, lightly thickened texture.

Slowly whisk in the seafood stock, a little at a time at first, to avoid lumps. Once smooth, add the rest of the stock.

Step 5: Simmer the potatoes with thyme

Add the potatoes, thyme, bay leaf, and salt. Bring to a gentle simmer over medium-high heat, then reduce to medium-low to maintain a steady simmer.

Cook until the potatoes are fork-tender, 12–15 minutes. (You should be able to pierce a cube easily without it falling apart.)

Step 6: Poach the fish gently in milk

Reduce heat to low. Stir in the milk and let the chowder return to a very gentle simmer (small bubbles around the edges). Avoid boiling, which can make the fish tough and can risk curdling dairy.

Add the fish chunks and stir once very gently to submerge. Poach at a gentle simmer until the fish is opaque and flakes easily, 5–7 minutes, or until the thickest piece reaches an internal temperature of 145°F (63°C).

Step 7: Finish with cream, bacon, and plenty of black pepper

Stir in the heavy cream, the reserved bacon, and 1 1/2 to 2 teaspoons black pepper (start with 1 1/2 and add more if you love it peppery).

Warm for 1–2 minutes over low heat. Taste and adjust salt as needed. Remove and discard the bay leaf.

Step 8: Serve steaming with oyster crackers

Ladle into warm bowls and serve immediately with oyster crackers on top or on the side. Finish each bowl with a few extra grinds of black pepper for that true New England chowder feel.

Pro Tips

• Keep it at a gentle simmer once dairy goes in: boiling can make the milk taste “cooked” and can toughen the fish.
• Choose the right potato: Yukon Golds give a creamy texture and hold their shape well. If using russets, expect a slightly more broken-down, thicker chowder.
• Cut fish in larger chunks: 1 1/2-inch pieces are less likely to disintegrate while stirring.
• Thicker chowder, naturally: mash a few potato cubes against the side of the pot near the end, then stir gently to thicken without extra flour.
• Season at the end: stock and bacon vary in saltiness; final seasoning keeps you from oversalting.

Variations

• Smokier chowder: use thick-cut smoked bacon and add 1/4 teaspoon smoked paprika with the flour.
• Herby finish: add 1 tablespoon chopped fresh parsley or chives right before serving.
• Extra seafood: replace up to 1/2 lb (225 g) of the fish with peeled shrimp (add in the last 3–4 minutes, until just pink).

Storage & Make-Ahead

Cool chowder to room temperature (about 30 minutes), then refrigerate in an airtight container for up to 3 days. Reheat gently in a pot over low to medium-low heat, stirring occasionally, until hot (avoid boiling to keep the fish tender and the dairy smooth). If the chowder thickens in the fridge, loosen with a splash of stock or milk while reheating. For best texture, add oyster crackers at serving time (they soften quickly). Freezing is not ideal because dairy can separate and the fish can become dry, but it can be done in a pinch; thaw overnight in the fridge and reheat very gently.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 30 g protein, 22 g fat, 28 g carbohydrates, 3 g fiber, 900 mg sodium.