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Gloucester “Old Salt” Fish Chowder


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Rate this recipe 4/5 (3 Votes)


  • 5 thick bacon slices, chopped
  • 1 large onion, diced
  • 2 teaspoons kosher or sea salt, plus extra to taste
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 3 medium-size 'Yukon Gold' potatoes, unpeeled, cut into 1/2-inch pieces
  • 1/3 cup cream
  • 1-3/4 cups milk
  • 1-3/4-2 pounds white fish, such as hake or pollock, cut into 1-inch chunks
  • Garnishes: minced fresh chives, chopped bacon


Adapted from


Step 1

In a Dutch oven over medium heat, cook bacon until crisp and browned, 8 to 10 minutes. Remove all but 3 tablespoons fat from pot. Remove half the bacon with a slotted spoon, leaving the remaining bacon in pot.

Reduce heat to medium-low, and add onion, salt, and pepper. Cook until onion pieces are golden, 12 to 15 minutes.

Add flour and stir.

Add water, whisking as you go; the flour will dissolve and the mixture will thicken a bit.

Add potatoes and cream, increase heat to medium, cover pot, and simmer until potatoes are barely tender, 6 to 8 minutes.

Reduce heat to low and add milk.

Add fish and cook until opaque, about 5 minutes.

Serve fish chowder sprinkled with chives and remaining bacon.

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