Chowders

Gloucester Fish Chowder

Name: Gloucester Fish Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) cod fillets, cut into 1-inch pieces; 1/2 lb (225g) haddock fillets, cut into 1-inch pieces; 1/2 lb (225g) large shrimp, peeled and deveined; 2 tablespoons unsalted butter; 1 medium onion, diced; 3 cloves garlic, minced; 2 stalks celery, diced; 1/2 cup all-purpose flour; 1 cup heavy cream; 1/2 cup whole milk; 1 teaspoon dried thyme; Salt and pepper to taste

By Freya Tremaine · June 19, 2026 · Chowders

Prep20 min

Cook25 min

Total45 min

Serves4

Gloucester Fish Chowder — Creamy Fish Chowder

As a coastal home cook, I've always been passionate about demystifying seafood for nervous cooks. Growing up as a fishmonger's daughter, I learned the importance of using fresh, high-quality ingredients to create delicious and easy-to-make meals. Today, I want to share with you my recipe for Gloucester Fish Chowder, a classic New England dish that's perfect for a chilly evening.

This recipe is special because it's made with a variety of fish and shellfish, including cod, haddock, and shrimp, which are all readily available in most supermarkets. The best part is that it's incredibly easy to make and requires minimal prep time, making it a great option for a weeknight dinner.

I remember my mother making this chowder for our family when I was a child, and it was always a hit. She'd spend hours in the kitchen, carefully selecting the freshest ingredients and cooking them to perfection. Now, I'm excited to share this recipe with you, so you can enjoy it with your loved ones too.

Gloucester Fish Chowder is a hearty and comforting dish that's perfect for any time of the year. It's a great way to warm up on a cold winter's night, and it's also a delicious and refreshing option for a summer evening. Whether you're a seafood lover or just looking for a new recipe to try, this dish is sure to become a favorite.

In this recipe, I'll guide you through the process of making a delicious and authentic Gloucester Fish Chowder. From selecting the freshest ingredients to cooking the chowder to perfection, I'll share my tips and tricks to ensure that your dish turns out amazing. So, let's get started and dive into the world of seafood cooking!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal prep time, making it perfect for a weeknight dinner.
The combination of fresh seafood and aromatics creates a rich and complex flavor profile that's both hearty and delicious.
The use of heavy cream and whole milk adds a rich and creamy texture to the chowder, making it a comforting and indulgent treat.
This recipe is perfect for seafood lovers and those looking for a new and exciting dish to try.
The chowder can be made ahead of time and refrigerated or frozen for later use, making it a great option for meal prep.
The recipe is highly customizable, allowing you to add or substitute different types of seafood and spices to suit your taste preferences.

Why This Recipe Works

The key to a great Gloucester Fish Chowder is using a variety of fresh seafood and cooking it in a way that brings out the natural flavors of each ingredient. By using a combination of cod, haddock, and shrimp, we create a rich and complex flavor profile that's both hearty and delicious.

Another important aspect of this recipe is the use of aromatics, such as onions, garlic, and celery, which add depth and warmth to the dish. By sautéing these ingredients in butter, we create a flavorful base that enhances the overall taste of the chowder.

Finally, the use of heavy cream and whole milk adds a rich and creamy texture to the chowder, making it a comforting and indulgent treat. By balancing the flavors and textures of each ingredient, we create a dish that's both satisfying and delicious.

Overall, the combination of fresh seafood, aromatics, and creamy texture makes this Gloucester Fish Chowder recipe a winner. With its rich and complex flavor profile, it's a dish that's sure to become a favorite in your household.

Ingredients You’ll Need

When it comes to making a great Gloucester Fish Chowder, the ingredients are just as important as the cooking technique. In this recipe, we'll be using a variety of fresh seafood, including cod, haddock, and shrimp, as well as aromatics like onions, garlic, and celery.

Be sure to select the freshest ingredients possible, and don't be afraid to get creative with your seafood choices. You can also customize the recipe to suit your taste preferences by adding or substituting different types of seafood and spices.

1 lb (450g) cod fillets, cut into 1-inch piecesCod is a firm-fleshed fish that holds up well to cooking and adds a nice texture to the chowder. You can also substitute with haddock or other firm-fleshed fish if preferred.
1/2 lb (225g) haddock fillets, cut into 1-inch piecesHaddock is a mild-flavored fish that pairs well with the other ingredients in the chowder. It's also a good source of protein and omega-3 fatty acids.
1/2 lb (225g) large shrimp, peeled and deveinedShrimp add a pop of color and flavor to the chowder, and their small size makes them easy to cook quickly. You can also use frozen shrimp if fresh are not available.
2 tablespoons unsalted butterButter adds a rich and creamy flavor to the chowder, and is used to sauté the aromatics and cook the seafood. You can also use other types of fat like olive oil or coconut oil if preferred.
1 medium onion, dicedOnions add a sweet and savory flavor to the chowder, and are used to add depth and complexity to the dish. You can also use other types of onions like shallots or scallions if preferred.
3 cloves garlic, mincedGarlic adds a pungent flavor to the chowder, and is used to enhance the overall taste of the dish. You can also use other types of garlic like roasted or fermented garlic if preferred.
2 stalks celery, dicedCelery adds a fresh and crunchy texture to the chowder, and is used to add depth and complexity to the dish. You can also use other types of celery like celery root or celery leaves if preferred.
1/2 cup all-purpose flourFlour is used to thicken the chowder and add a smooth and creamy texture. You can also use other types of flour like whole wheat or gluten-free flour if preferred.
1 cup heavy creamHeavy cream adds a rich and creamy texture to the chowder, and is used to enhance the overall flavor of the dish. You can also use other types of cream like half-and-half or whole milk if preferred.
1/2 cup whole milkWhole milk adds a creamy and smooth texture to the chowder, and is used to balance out the flavors of the dish. You can also use other types of milk like skim milk or almond milk if preferred.
1 teaspoon dried thymeThyme adds a savory and slightly bitter flavor to the chowder, and is used to enhance the overall taste of the dish. You can also use other types of herbs like parsley or dill if preferred.
Salt and pepper to tasteSalt and pepper are used to season the chowder and bring out the natural flavors of the ingredients. You can also use other types of seasonings like paprika or cayenne pepper if preferred.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Gloucester Fish Chowder

1
Heat the butter in a large heavy pot or Dutch oven over medium heat, until melted and foamy.
2
Add the diced onion, minced garlic, and diced celery to the pot, and cook until the vegetables are softened and fragrant, about 5-7 minutes.
3
Add the cod and haddock fillets to the pot, and cook until they are opaque and flake easily with a fork, about 3-5 minutes.
4
Add the shrimp to the pot, and cook until they are pink and fully cooked, about 2-3 minutes.
5
Sprinkle the flour over the top of the seafood and vegetables, and cook for 1-2 minutes, stirring constantly.
6
Gradually add the heavy cream and whole milk to the pot, whisking constantly to avoid lumps.
7
Bring the mixture to a simmer, and cook until it has thickened and reduced slightly, about 5-7 minutes.
8
Stir in the dried thyme, and season the chowder with salt and pepper to taste.
9
Use an instant-read thermometer to check the internal temperature of the seafood, which should reach 145 F (63 C) in the thickest part.
10
Reduce the heat to low, and let the chowder simmer for an additional 2-3 minutes, until the flavors have melded together and the seafood is fully cooked.
11
Serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika if desired.

Expert Tips

Use the freshest ingredients possible, including fresh seafood and high-quality spices.
Don't overcook the seafood, as it can become tough and rubbery.
Stir the chowder constantly when adding the flour, to avoid lumps.
Use a variety of seafood to add depth and complexity to the dish.
Experiment with different spices and seasonings to find your favorite flavor combination.
Serve the chowder with a side of crusty bread or oyster crackers, for a satisfying and filling meal.

Common Mistakes to Avoid

Overcooking the seafood, which can make it tough and rubbery.
Not stirring the chowder constantly when adding the flour, which can cause lumps to form.
Not using the freshest ingredients possible, which can affect the flavor and texture of the dish.
Not seasoning the chowder with salt and pepper to taste, which can make it bland and unappetizing.
Not serving the chowder hot, which can cause it to congeal and lose its creamy texture.

Variations and Substitutions

Add some diced bell peppers or carrots to the pot, for added flavor and nutrients.
Use different types of seafood, such as scallops or mussels, to add variety to the dish.
Add some spicy sausage or bacon, to give the chowder a smoky and savory flavor.
Use coconut milk or cream instead of heavy cream, for a dairy-free and vegan version of the recipe.
Add some chopped fresh herbs, such as parsley or dill, to the chowder for added flavor and freshness.
Serve the chowder with a side of crusty bread or oyster crackers, for a satisfying and filling meal.

What to Serve With Gloucester Fish Chowder

Serve the Gloucester Fish Chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika if desired. You can also serve it with a side of crusty bread or oyster crackers, for a satisfying and filling meal.

The chowder is also delicious served with a side salad or roasted vegetables, for a lighter and healthier option. You can also use it as a base for other seafood dishes, such as seafood stew or seafood soup.

Serve with crusty bread or oyster crackersServe with a side salad or roasted vegetablesUse as a base for other seafood dishes, such as seafood stew or seafood soupServe with a dollop of sour cream or a sprinkle of chopped fresh herbsServe with a side of garlic bread or cornbreadUse as a filling for seafood sandwiches or wraps

Make-Ahead, Storage, Freezing and Reheating

The Gloucester Fish Chowder can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, simply thaw the chowder overnight in the refrigerator, then heat it over low heat until warmed through.

You can also make the chowder ahead of time and refrigerate or freeze it, then reheat it when you're ready to serve. This is a great option for meal prep or for making a large batch of the chowder for a crowd.

When reheating the chowder, be sure to stir it constantly and heat it over low heat, to avoid scorching or burning the seafood. You can also add a little bit of water or cream to thin out the chowder, if it becomes too thick during reheating.

Overall, the Gloucester Fish Chowder is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're serving it as a main course or using it as a base for other seafood dishes, it's sure to become a favorite in your household.

Frequently Asked Questions

What type of seafood should I use for the chowder?

You can use a variety of seafood, including cod, haddock, shrimp, scallops, and mussels. Just be sure to select the freshest ingredients possible and adjust the cooking time accordingly.

How do I prevent the chowder from becoming too thick?

You can thin out the chowder by adding a little bit of water or cream. You can also stir in some frozen peas or diced vegetables to add moisture and flavor to the dish.

Can I make the chowder ahead of time?

Yes, you can make the chowder ahead of time and refrigerate or freeze it. Simply thaw and reheat when you're ready to serve.

What's the best way to serve the chowder?

You can serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika. You can also serve it with a side of crusty bread or oyster crackers, for a satisfying and filling meal.

Can I use different types of milk or cream?

Yes, you can use different types of milk or cream, such as coconut milk or almond milk, to make the chowder dairy-free or vegan.

How do I store the chowder?

You can store the chowder in the refrigerator for up to 3 days, or freeze it for up to 2 months. Simply thaw and reheat when you're ready to serve.

Can I make the chowder in a slow cooker?

Yes, you can make the chowder in a slow cooker. Simply brown the seafood and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 2-3 hours.

What's the best way to reheat the chowder?

You can reheat the chowder over low heat, stirring constantly, until warmed through. You can also add a little bit of water or cream to thin out the chowder, if it becomes too thick during reheating.

The Full Recipe

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