New England Seafood Chowder Recipe

Name: New England Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fish (combination of fillets, shrimp, scallops, clams); 4 oz. salt pork, minced fine; 1 c. chopped celery; 4 c. diced peeled potatoes; 2 tsp. salt; 1/4 tsp. nutmeg; 1 (14 1/2 oz.) can evaporated milk; 1 crushed bay leaf; 1/4 tsp. marjoram; 1/4 tsp. basil; 1/4 tsp. thyme; 1/4 tsp. rosemary; 1/4 c. or more sherry; 1 c. chopped onion; 1/2 c. chopped green pepper; 2 c. water (or clam broth or fish stock); 1/4 tsp. pepper; 2 c. milk; 2 Tbsp. flour

Servings: persons

2 lb. fish (combination of fillets, shrimp, scallops, clams)
4 oz. salt pork, minced fine
1 c. chopped celery
4 c. diced peeled potatoes
2 tsp. salt
1/4 tsp. nutmeg
1 (14 1/2 oz.) can evaporated milk
1 crushed bay leaf
1/4 tsp. marjoram
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 c. or more sherry
1 c. chopped onion
1/2 c. chopped green pepper
2 c. water (or clam broth or fish stock)
1/4 tsp. pepper
2 c. milk
2 Tbsp. flour

1
Saute salt pork until brown.
2
Remove, saving 1 tablespoon fat. Saute onion, celery and green pepper until soft.
3
Add flour. Stir well.
4
Add water or fish broth.
5
Stir until boiling.
6
Add potatoes, spices and fish fillets.
7
Bring to boil on low heat. When fillets are flaky, remove and break into pieces.
8
Cook until potatoes are tender, 15 to 20 minutes.
9
Add any shellfish, shelled.
10
Cook until shrimp are pink.
11
Add fish pieces.
12
Combine milk and evaporated milk (or half and half).
13
Add to pot.
14
Add salt pork.
15
Heat.
16
Do not boil.
17
Add sherry.
18
Taste for seasoning.

344

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 2 lb. fish (combination of fillets, shrimp, scallops, clams), 4 oz. salt pork, minced fine, 1 c. chopped celery, 4 c. diced peeled potatoes, and more.

Yes, New England Seafood 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 Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions