📝 About This Recipe
Transport yourself to the rugged shores of the North Atlantic with this rich, velvety New England Fish Chowder. This version honors the centuries-old maritime tradition of using fresh white fish and smoky salt pork, but replaces the traditional flour roux with naturally starchy potatoes and a touch of heavy cream for a thick, luxurious texture that is entirely gluten-free. It is a soul-warming stew that celebrates the delicate sweetness of the sea balanced by savory herbs and a hint of smoky bacon.
🥗 Ingredients
The Flavor Base
- 4 ounces Salt pork or thick-cut bacon (diced into small lardons)
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (finely diced)
- 2 pieces Celery stalks (thinly sliced)
- 2 teaspoons Fresh thyme (leaves removed and chopped)
- 1 piece Dried bay leaf
The Body and Broth
- 1.5 pounds Russet potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Bottled clam juice or high-quality fish stock (ensure certified gluten-free)
- 1.5 cups Heavy cream (at room temperature to prevent curdling)
- 1/2 cup Whole milk
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Seafood
- 1.5 pounds Fresh Haddock or Cod fillets (cut into 1-inch thick chunks)
Garnish
- 2 tablespoons Fresh chives (finely snipped)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot over medium heat, add the diced salt pork or bacon. Cook slowly until the fat has rendered and the bits are golden brown and crispy (about 8-10 minutes).
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2
Use a slotted spoon to remove the crispy pork bits and set them aside on a paper towel-lined plate. Leave the rendered fat in the pot.
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3
Add the 2 tablespoons of butter to the pot. Once melted, add the diced onions and celery. Sauté over medium heat for 5-7 minutes until the onions are translucent and soft, but not browned.
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4
Stir in the chopped thyme and the bay leaf, cooking for 1 minute until fragrant.
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5
Add the cubed Russet potatoes to the pot. Stir well to coat the potatoes in the flavored fat and butter.
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6
Pour in the clam juice or fish stock. The liquid should just barely cover the potatoes. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the potatoes are fork-tender.
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7
Once the potatoes are tender, use the back of a wooden spoon to smash a few of the potato cubes against the side of the pot. This releases starch and naturally thickens the chowder without needing flour.
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8
Gently stir in the heavy cream and whole milk. Bring the liquid back to a very low simmer (do not let it reach a rolling boil, or the dairy may break).
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9
Season the broth with kosher salt and black pepper. Taste and adjust seasoning as needed.
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10
Carefully lay the chunks of fish on top of the simmering liquid. Cover the pot and let the fish poach in the hot liquid for about 5 minutes, or until the fish is opaque and flakes easily with a fork.
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11
Turn off the heat. Use a spoon to gently break the fish into smaller bite-sized pieces if they haven't broken up naturally. Remove the bay leaf.
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12
Let the chowder sit for 5-10 minutes off the heat before serving. This 'curing' time allows the flavors to meld and deepen significantly.
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13
Ladle the chowder into warm bowls. Top with the reserved crispy pork bits, fresh chives, and a tiny dusting of paprika.
💡 Chef's Tips
For the best flavor, make the chowder a few hours in advance and gently reheat; chowder is always better the second time around. Always use Russet potatoes rather than waxier varieties like Red Bliss, as the starch in Russets is essential for thickening this gluten-free version. Be careful not to over-stir once the fish is added; you want distinct chunks of fish, not a shredded mush. If the chowder is too thin for your liking, mash a few more potatoes; if too thick, add a splash more milk. Check your clam juice label carefully to ensure it is certified gluten-free, as some brands use additives.
🍽️ Serving Suggestions
Serve with a side of gluten-free oyster crackers or a toasted gluten-free baguette brushed with garlic butter. Pair with a crisp, acidic white wine like a Muscadet or a dry Sauvignon Blanc to cut through the richness of the cream. A simple side salad with a lemon-herb vinaigrette provides a bright contrast to the savory stew. For an authentic New England experience, serve in wide, shallow stoneware bowls that have been pre-warmed in the oven.