Chowders

Nantucket Fish Chowder

Name: Nantucket 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; 2 stalks celery, diced; 3 cloves garlic, minced; 1/2 cup all-purpose flour; 1 cup fish broth; 1/2 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste

By Freya Tremaine · June 19, 2026 · Chowders

Prep20 min

Cook25 min

Total45 min

Serves4

I still remember the first time I had Nantucket Fish Chowder at a small coastal restaurant. The combination of tender fish, creamy broth, and crunchy crackers was love at first bite. As a home cook, I was determined to recreate this dish in my own kitchen. After years of experimentation, I've finally perfected a recipe that's both easy to make and bursting with flavor.

Nantucket Fish Chowder is a classic New England dish that's perfect for any time of year. It's a hearty, comforting bowl of goodness that's sure to become a staple in your household. The best part? It's incredibly easy to make, even for a beginner. With just a few simple ingredients and some basic cooking techniques, you can create a delicious and satisfying meal that's sure to impress.

In this recipe, we'll be using a combination of cod, haddock, and shrimp to give our chowder a nice balance of flavors and textures. We'll also be adding in some aromatics like onion, celery, and garlic to give our broth a rich and depthful flavor. And of course, no fish chowder would be complete without a splash of cream and a sprinkle of parsley on top.

So if you're looking for a delicious and easy recipe to add to your repertoire, look no further than Nantucket Fish Chowder. It's a dish that's sure to become a favorite, and one that you'll return to again and again.

Whether you're a seasoned cook or just starting out, this recipe is perfect for anyone who loves seafood and wants to try something new. So go ahead, give it a try, and enjoy the delicious flavors of Nantucket Fish Chowder in the comfort of your own home.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great way to use up leftover fish and seafood
The layering of flavors creates a rich and depthful flavor profile
The addition of cream gives the chowder a luxurious and creamy texture
It's a perfect dish for a special occasion or weeknight dinner
It's a great way to get your daily dose of omega-3s and other essential nutrients

Why This Recipe Works

The key to a great fish chowder is using high-quality ingredients and cooking them with care. In this recipe, we're using a combination of fish and seafood that's both flavorful and sustainable. By cooking the fish and seafood in a gentle broth, we're able to preserve their delicate flavors and textures.

Another important aspect of this recipe is the layering of flavors. By sautéing the aromatics in butter before adding the fish and broth, we're creating a rich and depthful flavor profile that's sure to impress. And by adding a splash of cream at the end, we're giving our chowder a luxurious and creamy texture that's perfect for a special occasion.

Finally, the most important thing to remember when making fish chowder is to not overcook the fish. By cooking the fish until it's just opaque and flakes easily with a fork, we're able to preserve its delicate texture and flavor. And by serving the chowder immediately, we're able to enjoy the full flavors and textures of the dish.

Ingredients You’ll Need

When it comes to making Nantucket Fish Chowder, the most important thing is to use high-quality ingredients. Look for fresh fish and seafood that's sustainably sourced, and choose aromatics that are fragrant and flavorful. Don't be afraid to experiment with different types of fish and seafood to find the combination that you like best.

In this recipe, we're using a combination of cod, haddock, and shrimp to give our chowder a nice balance of flavors and textures. We're also using a variety of aromatics like onion, celery, and garlic to give our broth a rich and depthful flavor. And of course, no fish chowder would be complete without a splash of cream and a sprinkle of parsley on top.

1 lb (450g) cod fillets, cut into 1-inch piecesCod is a mild-flavored fish that's perfect for fish chowder. Look for fresh cod that's sustainably sourced and has a firm texture.
1/2 lb (225g) haddock fillets, cut into 1-inch piecesHaddock is a slightly stronger-flavored fish than cod, but it pairs well with the other ingredients in this recipe. Look for fresh haddock that's sustainably sourced and has a firm texture.
1/2 lb (225g) large shrimp, peeled and deveinedShrimp add a nice pop of flavor and texture to this recipe. Look for fresh shrimp that are sustainably sourced and have a firm texture.
2 tablespoons unsalted butterButter is used to sauté the aromatics and add flavor to the broth. Look for high-quality butter that's rich and creamy.
1 medium onion, dicedOnion adds a sweet and savory flavor to the broth. Look for a medium-sized onion that's firm and has a sweet aroma.
2 stalks celery, dicedCelery adds a fresh and crunchy texture to the broth. Look for fresh celery that's firm and has a bright green color.
3 cloves garlic, mincedGarlic adds a rich and depthful flavor to the broth. Look for fresh garlic that's firm and has a pungent aroma.
1/2 cup all-purpose flourFlour is used to thicken the broth and add texture. Look for high-quality flour that's unbleached and unbromated.
1 cup fish brothFish broth is used to add moisture and flavor to the chowder. Look for high-quality fish broth that's low in sodium and has a rich flavor.
1/2 cup heavy creamHeavy cream is used to add a rich and creamy texture to the chowder. Look for high-quality heavy cream that's rich and has a high fat content.
1 teaspoon dried thymeThyme adds a savory and slightly bitter flavor to the broth. Look for high-quality thyme that's fresh and has a pungent aroma.
Salt and pepper to tasteSalt and pepper are used to season the chowder and bring out the flavors of the other ingredients. Look for high-quality salt and pepper that are fresh and have a rich flavor.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerSlotted spoon

How to Make Nantucket Fish Chowder

1
Melt 1 tablespoon of butter in the pot over medium heat. Add the diced onion and cook until it's translucent and starting to caramelize, about 5-7 minutes.
2
Add the diced celery and cook until it's tender, about 3-5 minutes.
3
Add the minced garlic and cook for 1 minute, until fragrant.
4
Add the cod and haddock to the pot, and cook until they're opaque and flake easily with a fork, about 3-5 minutes.
5
Add the shrimp to the pot, and cook until they're pink and fully cooked, about 2-3 minutes.
6
Sprinkle the flour over the top of the fish and seafood, and cook for 1 minute, stirring constantly.
7
Gradually add the fish broth to the pot, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it's thickened, about 5-7 minutes.
8
Stir in the heavy cream and cook until it's heated through, about 2-3 minutes.
9
Season the chowder with salt, pepper, and thyme, and taste to adjust the seasoning.
10
Use an instant-read thermometer to check the temperature of the chowder, it should reach 145 F (63 C) in the thickest part.
11
Serve the chowder hot, garnished with chopped parsley and crusty bread on the side.

Expert Tips

Use a variety of fish and seafood to give the chowder a nice balance of flavors and textures.
Don't overcook the fish and seafood, as it can become tough and rubbery.
Use high-quality ingredients, such as fresh fish and seafood, and rich and creamy heavy cream.
Add aromatics like onion, celery, and garlic to give the broth a rich and depthful flavor.
Use a slotted spoon to remove the fish and seafood from the pot, and serve them on top of the chowder.
Garnish with chopped parsley and serve with crusty bread on the side for a delicious and satisfying meal.
Experiment with different types of fish and seafood to find the combination that you like best.
Don't be afraid to add a splash of cream or milk to the chowder if it becomes too thick.

Common Mistakes to Avoid

Overcooking the fish and seafood, which can make them tough and rubbery.
Not using high-quality ingredients, such as fresh fish and seafood, and rich and creamy heavy cream.
Not adding enough aromatics, such as onion, celery, and garlic, to give the broth a rich and depthful flavor.
Not stirring constantly when adding the flour to the pot, which can result in lumps.
Not using an instant-read thermometer to check the temperature of the chowder, which can result in undercooked or overcooked fish and seafood.
Not serving the chowder immediately, which can result in a loss of flavor and texture.

Variations and Substitutions

Add some diced bell peppers or carrots to the pot for added flavor and nutrition.
Use different types of fish and seafood, such as salmon or mussels, to give the chowder a unique flavor and texture.
Add some diced potatoes or corn to the pot for a heartier and more filling meal.
Use a variety of herbs and spices, such as paprika or cumin, to give the chowder a unique and interesting flavor.
Add some grated cheese, such as cheddar or Parmesan, to the chowder for an extra burst of flavor.
Serve the chowder with a side of crusty bread or oyster crackers for a delicious and satisfying meal.
Experiment with different types of milk or cream, such as almond milk or coconut cream, to give the chowder a unique and interesting flavor.

What to Serve With Nantucket Fish Chowder

Nantucket Fish Chowder is a delicious and satisfying meal that's perfect for any time of year. Serve it hot, garnished with chopped parsley and crusty bread on the side, for a meal that's sure to impress. You can also serve it with a side of oyster crackers or crusty bread for a more filling meal.

Some other ideas for serving Nantucket Fish Chowder include serving it with a side of steamed vegetables, such as asparagus or green beans, or serving it with a side of roasted potatoes or corn on the cob. You can also serve it with a side of salad, such as a simple green salad or a more substantial grain salad.

Serve with crusty bread or oyster crackersServe with a side of steamed vegetables, such as asparagus or green beansServe with a side of roasted potatoes or corn on the cobServe with a simple green salad or a more substantial grain salad

Make-Ahead, Storage, Freezing and Reheating

Nantucket Fish Chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store it in the refrigerator, simply cool the chowder to room temperature, then transfer it to an airtight container and refrigerate it. To freeze it, cool the chowder to room temperature, then transfer it to a freezer-safe container or bag and freeze it.

To reheat the chowder, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and steaming.

It's also a good idea to label the container or bag with the date and the contents, so you can easily keep track of how long it's been stored. And as always, make sure to check the chowder for any signs of spoilage before reheating it, such as an off smell or slimy texture.

In addition to storing the chowder in the refrigerator or freezer, you can also make it ahead of time and store it in the refrigerator or freezer until you're ready to serve it. Simply cool the chowder to room temperature, then transfer it to an airtight container or freezer-safe bag and refrigerate or freeze it until you're ready to serve it.

Frequently Asked Questions

What type of fish is best to use in Nantucket Fish Chowder?

The best type of fish to use in Nantucket Fish Chowder is a combination of cod, haddock, and shrimp. These fish have a mild flavor and a firm texture that holds up well to cooking.

Can I use frozen fish in Nantucket Fish Chowder?

Yes, you can use frozen fish in Nantucket Fish Chowder. Simply thaw the fish according to the package instructions, then proceed with the recipe as directed.

How do I prevent the chowder from becoming too thick?

To prevent the chowder from becoming too thick, you can add a splash of milk or cream to thin it out. You can also add more fish broth or water to the pot if needed.

Can I make Nantucket Fish Chowder ahead of time?

Yes, you can make Nantucket Fish Chowder ahead of time. Simply cool the chowder to room temperature, then transfer it to an airtight container or freezer-safe bag and refrigerate or freeze it until you're ready to serve it.

How do I reheat Nantucket Fish Chowder?

To reheat Nantucket Fish Chowder, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and steaming.

Can I serve Nantucket Fish Chowder with other dishes?

Yes, you can serve Nantucket Fish Chowder with other dishes, such as steamed vegetables, roasted potatoes, or a simple green salad. It's a versatile dish that pairs well with a variety of flavors and textures.

How do I store Nantucket Fish Chowder in the refrigerator or freezer?

To store Nantucket Fish Chowder in the refrigerator or freezer, simply cool it to room temperature, then transfer it to an airtight container or freezer-safe bag and refrigerate or freeze it until you're ready to serve it.

Can I make Nantucket Fish Chowder in a slow cooker?

Yes, you can make Nantucket Fish Chowder in a slow cooker. Simply brown the fish and seafood in a pan, then transfer them to the slow cooker with the remaining ingredients and cook on low for 2-3 hours, or until the fish is cooked through and the chowder is hot and steaming.

The Full Recipe

Recipe Card