New England Fish Chowder Recipe

Name: New England Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3 tablespoons lard or 3 tablespoons vegetable oil; 1 small onion, minced; 1 large shallot, minced; 1/4 cup red bell pepper, finely chopped; 1/4 cup green bell pepper, finely chopped; 2 teaspoons Lawry's Seasoned Salt; 2 teaspoons Old Bay Seasoning; 2 teaspoons dried thyme; 1 1/2 teaspoons dried garlic flakes; 8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination); 1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops); 4 cups whole milk; 2 cups half-and-half; 1/4 cup dry sherry; 1 lb mussels, scrubbed and debearded (in the shell); 1 dozen oyster, chopped with their juice (about 8 ounces); 2 small white potatoes, peeled and diced small; 1/2 cup corn kernel (fresh or thawed); 2 teaspoons fresh lemon juice; 1/2 cup heavy cream; kosher salt & freshly ground black pepper

Servings: persons

3 3 tablespoons lard or 3 tablespoons vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 teaspoons Lawry's Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 lb mussels, scrubbed and debearded (in the shell)
1 dozen oyster, chopped with their juice (about 8 ounces)
2 small white potatoes, peeled and diced small
1/2 cup corn kernel (fresh or thawed)
2 teaspoons fresh lemon juice
1/2 cup heavy cream
kosher salt & freshly ground black pepper

1
Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
2
Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
3
Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
4
Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
5
Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
6
Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 3 tablespoons lard or 3 tablespoons vegetable oil, 1 small onion, minced, 1 large shallot, minced, 1/4 cup red bell pepper, finely chopped, and more.

Yes, New England Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions