Papa's Fish Chowder - A New England Classic

Papa's Fish Chowder

This classic New England fish chowder will become a family favorite. 

Course Dinner
Cuisine American
Keyword Seafood
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 489 kcal
Author Erin Brighton


  • 1 1/2 lbs cod
  • 10 slices bacon cooked
  • 4 medium potatoes chopped
  • 1 large onion chopped
  • 1 c corn canned or frozen
  • 32 oz chicken broth or vegetable broth
  • 2 T cornstarch mixed with water
  • 2 bay leaves
  • 1 pint heavy cream


  1. Fry the bacon until crisp.  Remove the bacon, crumble and set aside to garnish the finished chowder.

  2. Add onion to the bacon grease and cook for about 2 minutes.

  3. Add potatoes and cook for about 7 minutes.

  4. Add chicken broth - make sure there is enough broth to cover the potatoes. Cook until potatoes are almost done - about 15 to 20 minutes.

  5. Add corn. Add flour/cornstarch mixture to thicken. Add 2 bay leaves. Add fish. Cook for about 10 minutes.

  6. Add a pint of heavy cream or half and half. Warm the chowder but DO NOT let it come to a boil.

  7. Turn off the burner and let it sit until you can't stand it anymore and you just have to eat it. Garnish with crumbled bacon and oyster crackers - or Papa's personal favorite topping - crushed Ritz crackers. Enjoy!