Creamy New England Style Gluten Free Fish Chowder

There is nothing quite as comforting and satisfying as a bowl of classic New England Fish Chowder. This soup is a creamy hug in a bowl, featuring tender white fish, diced potatoes, and a rich, savory broth often thickened with dairy.

The traditional version of this chowder can sometimes rely on flour (a roux) for thickening, but we’ve perfected this recipe to be naturally gluten free while maintaining that signature thick, velvety texture. With a hint of smokiness from bacon, this chowder is an easy, elegant, and incredibly warming meal perfect for a cold evening.

Ingredient Notes:

• Fish: Use firm, flaky white fish like cod, haddock, or halibut. Avoid overly oily fish or thin fillets. Freshness is key for the best flavor!
• Potatoes: Use starchy potatoes like Russet or Yukon Gold. The starch released during cooking is crucial for naturally thickening the chowder without using flour. Dice them into 1/2-inch pieces for even cooking.
• Bacon: Bacon is essential for providing that savory, smoky base layer of flavor characteristic of New England chowder.
• Dairy: A combination of whole milk and heavy cream creates the luxurious, creamy body.
• Aromatics: Onions, celery, and garlic build the aromatic foundation.

Substitutions:

• Fish: Hake or tilapia can be used in a pinch, though cod and haddock provide the best texture.
• Dairy-Free Option: Use full-fat canned coconut milk (it will add a slight coconut flavor) or a quality dairy-free evaporated milk alternative in place of the cream and whole milk.
• Spice: Add a dash of cayenne pepper for a subtle warmth.

Step-By-Step Photos and Directions:

• Render Bacon: Cook the diced bacon in a large pot until crispy. Remove the bacon, reserving the fat.
• Saute Aromatics: Cook diced onion and celery in the reserved bacon fat until softened.
• Build Base: Add potatoes, broth, and seasonings (like thyme and bay leaf). Bring to a simmer and cook until potatoes are tender.

• Add Dairy: Stir in the whole milk and heavy cream. Bring the soup back to a very gentle simmer.
• Cook Fish: Add the diced fish pieces. Cook gently for 5-7 minutes, or until the fish is opaque and flaky. Do not boil!
• Finish: Stir in the reserved crisp bacon. Taste, adjust salt and pepper, and serve immediately.

How to store gluten free fish chowder:

Store cooled chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Note: Freezing is not recommended, as the potatoes and dairy can separate upon thawing, affecting the texture.

Frequently Asked Questions:

• Why did my chowder curdle? Dairy-based soups can curdle if boiled rapidly. Always keep the heat low and only simmer gently after adding the milk and cream.
• How do I make it thicker? The potato starch should provide enough thickening. If you need more, remove 1/2 cup of the soup, blend it until smooth, and stir it back into the pot.
• Can I use frozen fish? Yes, thaw the fish completely, pat it dry, and cut it into pieces before adding to the chowder.
• How do I prevent the fish from becoming rubbery?
• Fish cooks very quickly. Add the fish chunks during the last 5–7 minutes of simmering. Once the fish is opaque and flakes easily with a fork, it is perfectly done.+1
• Can I make this chowder dairy-free as well?
• Yes! Substitute the butter with oil or vegan butter and use full-fat canned coconut milk or extra-creamy cashew milk. It will still be delicious, though the flavor will have a slight nutty undertone.

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New England Style Fish Chowder

Equipment

• Large Dutch oven or heavy-bottomed pot

Ingredients 1x2x3x

• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 2 large Russet potatoes, peeled and diced into $1/2$-inch pieces
• 2 cups fish or chicken broth
• 1 tsp dried thyme
• 1 fresh bay leaf
• 2 cups whole milk
• 1 cup heavy cream
• 1 lb firm white fish (cod, haddock, or halibut), cut into $1$-inch pieces
• Salt and white pepper to taste
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Render Bacon: In a large pot, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of fat in the pot.
2. Saute Aromatics: Add onion and celery to the reserved bacon fat. Cook until softened, about 5-7 minutes.
3. Simmer Potatoes: Add diced potatoes, broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 10-15 minutes, or until the potatoes are tender but not mushy.
4. Add Dairy: Stir in the whole milk and heavy cream. Return the soup to a very low, gentle simmer. Do not boil.
5. Cook Fish: Add the fish pieces to the simmering chowder. Cook gently, uncovered, for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
6. Finish: Remove the bay leaf. Stir in the reserved crisp bacon. Season with salt and white pepper to taste. Garnish with fresh parsley.

Notes

• Temperature Control: Keep the heat low! Boiling after adding dairy can cause separation.
• White Pepper: Using white pepper, rather than black, keeps the aesthetic clean and bright while adding a necessary peppery zing.

SPECIAL NOTE

If you prefer an even smoother chowder, mash a few of the cooked potato pieces against the side of the pot before adding the dairy. This releases extra starch and naturally thickens the broth further.

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 6 total servings.)

Nutrient	Amount per Serving (Estimated)
Calories	420 kcal
Protein	30 g
Fat	25 g
Saturated Fat	14 g
Carbohydrates	18 g
Fiber	3 g
Sugar	6 g
Cholesterol	100 mg
Sodium	650 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 6 equal servings. Values may vary significantly depending on the fat content of the dairy, the cut of fish used, and the amount of bacon fat reserved. This information is for general guidance only.