Jul 14 2026
Restaurants›The Ordinary›New England Style Fish Chowder Recipe

New England Style Fish Chowder Recipe

Inspired by The Ordinary
Time45m
Serves4

appalachian gold potato, fines herbs

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chowder Base

Potatoes & Vegetables

Fish & Seafood

Finishing & Garnish

Method

Chowder Base

  1. 1

    Prep aromatics

    Peel and finely dice the yellow onion. Trim and finely dice the celery and carrot. Set aside.

  2. 2

    Sweat vegetables

    In a large heavy-bottomed pot over medium heat, melt the unsalted butter. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes. Do not brown.

  3. 3

    Make roux

    Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 2 minutes to cook the raw flour taste and form a light roux.

  4. 4

    Add liquids and herbs

    Slowly whisk in the fish stock (or clam juice) until smooth. Add the whole milk, heavy cream, bay leaf, and fresh thyme. Increase heat to bring to a gentle simmer, stirring occasionally.

  5. 5

    Season and simmer

    Season the base with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Reduce heat to low and let the chowder simmer gently for 10 minutes to allow flavors to marry while you prepare the potatoes and fish.

Potatoes & Vegetables

  1. 6

    Prepare potatoes

    Wash and peel the Appalachian Gold potatoes if desired (skins may be left on for texture). Cut into roughly 1/2-inch cubes so they hold shape but become tender. Rinse the cut potatoes to remove excess starch and pat dry.

  2. 7

    Cook potatoes in chowder

    Add the cubed potatoes to the simmering chowder. Continue to simmer gently until the potatoes are just tender, about 10–12 minutes depending on cube size. Stir occasionally to prevent sticking.

  3. 8

    Finish herbs

    While potatoes cook, finely chop the fresh parsley and chives and reserve with the fines herbs blend.

Fish & Seafood

  1. 9

    Prepare fish

    Pat the fish pieces and optional bay scallops dry with paper towels and lightly season with a pinch of salt and pepper.

  2. 10

    Poach fish gently

    When potatoes are tender, reduce heat to low so the chowder is at a very gentle simmer (not boiling). Carefully add the white fish pieces and the bay scallops (if using) to the pot. Cook for 4–6 minutes, until the fish is opaque and flakes easily and the scallops are firm and cooked through. Taste and adjust seasoning if needed.

Finishing & Garnish

  1. 11

    Brighten chowder

    Remove the pot from heat. Stir in the fresh lemon juice and the fines herbs (finely chopped mixture of parsley, chives, and a touch of tarragon). Discard the bay leaf.

  2. 12

    Serve

    Ladle the chowder into warmed bowls. Sprinkle reserved chopped parsley and chives on top, finish with a crack of black pepper, and serve immediately with crusty bread if desired.

More from The Ordinary