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New England Seafood Chowder


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  • 8 bacon slices chopped
  • 2 large onions chopped
  • 1 tablespoon curry powder
  • 4 bottles clam juice - (8 oz ea)
  • 4 cups peeled white potatoes in 1/2" dice (abt 3 lbs)
  • 4 cups peeled butternut squash in 1/2" dice (abt 3 lbs)
  • 2 bay leaves
  • 4 cups chopped kale leaves
  • 5 cups milk
  • 1 cup half-and-half
  • 2 tablespoons minced fresh thyme (or 2 tspns dried thyme, crumbled)
  • 3 pounds mixed fresh fish cut 3/4" pieces (a choice of cod, halibut, haddock and/or scrod)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saute until onions are translucent, about 8 minutes.

Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes.

Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half-and-half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)

Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

This recipe yields 8 servings.

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