Cape Cod Fish Chowder
Submitted by sarah_greenberg
Creamy New England fish chowder loaded with tender haddock, sweet corn, and buttery potatoes in a rich evaporated milk broth with hints of basil.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis classic Cape Cod fish chowder brings the comfort of coastal New England straight to your kitchen.
Tender chunks of haddock nestle among soft potato cubes while sweet corn kernels add pops of brightness to the creamy, basil-scented broth.
Unlike heavy cream-based chowders, this version uses evaporated milk for richness without the weight, making it hearty enough for supper yet light enough to enjoy year-round.
Chef Tips
- Use frozen haddock if fresh isn’t available; just thaw completely and pat dry before adding
- Don’t skip sautéing the onions in butter first (it builds the flavor foundation)
- Simmer gently once the fish is added to prevent it from falling apart
- For extra color, garnish with diced pimento and fresh parsley just before serving
Ingredients
Directions
Sauté onion in butter until soft in a kettle.
Add potatoes, salt, basil, pepper and water; cover and simmer 15 minutes.
Place fish on top of potatoes; cover and simmer 15 minutes or until fish flakes easily and potatoes are tender.
Stir in corn and liquid and evaporated milk.
Cover and heat just to boiling.
You may sprinkle this with chopped parsley and pimento, if desired.
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