Old-Fashioned Fish Chowder

This old-fashioned fish chowder is the no-fuss, milk-based kind you’d find at a coastal New England diner. Cod fillets simmer gently with cubed russet potatoes and slow-cooked onions in a broth that’s creamy from milk alone, no heavy cream needed.

The potatoes do double duty here. Some hold their shape and give the chowder body, while others break down slightly and thicken the broth naturally. Cutting them into small ¼-inch cubes ensures they cook evenly and release enough starch to give the soup its characteristic silky texture.

Gentle heat is everything. Simmer, never boil, once the milk goes in. Boiling curdles the milk and toughens the fish.

Kitchen Tips

• Sauté the onions low and slow for the full 10 minutes. Golden, sweet onions build the flavor base. Rushing this step with high heat gives you bitter, uneven results.
• Don’t stir the fish. Let it simmer untouched for 10 minutes, then flake it with a fork at the end. Stirring during cooking shreds it into tiny bits instead of satisfying chunks.
• Use starchy russet potatoes, not waxy ones. Russets release starch that naturally thickens the broth. Waxy potatoes stay firm but won’t give you that creamy body.
• A dusting of paprika on top adds color and a faint smokiness that complements the mild fish.

Variations

• Haddock chowder: Swap the cod for haddock for a slightly sweeter, more traditional New England flavor.
• Bacon chowder: Render diced bacon before sautéing the onions in the bacon fat for a smoky, richer version.