Classic Kosher Fish Chowder New England Style

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Growing up in a kosher household near the coast, I always felt a little left out when friends would rave about traditional New England clam chowder. The shellfish was off limits, but that creamy, comforting bowl of goodness? That’s something I knew we could recreate with fish instead. After years of tweaking and testing, I’ve got a version that captures all the soul-warming qualities of the original.

This kosher fish chowder uses firm white fish like cod or halibut, which holds up beautifully in the rich, creamy base. The key is treating the fish gently and adding it at just the right moment so it stays in tender flakes rather than falling apart completely. I use a combination of fish stock and vegetable broth for depth, and the classic mirepoix of onions, celery, and carrots provides that essential New England foundation.

Building the Perfect Kosher Chowder Base

What really makes this chowder sing is the technique. You want to cook your vegetables until they’re soft but not mushy, build a proper roux for thickening, and let the flavors meld together without rushing the process. The diced potatoes need to be just tender when you add the fish, because they’ll continue cooking in that hot broth. I always keep some extra stock on hand to adjust the consistency, because chowders can vary quite a bit depending on your potatoes and how much liquid evaporates.

The Secret to Perfectly Cooked Fish

Serve this on a chilly evening with some good crusty bread and maybe a simple green salad. It reheats well the next day, though you might need to thin it out with a splash of broth since it thickens as it sits. The whole thing comes together in about 45 minutes, making it perfect for weeknight dinners when you want something that feels special but doesn’t require hours in the kitchen.

Classic Kosher Fish Chowder New England Style - American recipe
Growing up in a kosher household near the coast, I always felt a little left out when friends would rave about traditional New England clam chowder. The shellfish was off limits, but that creamy, comforting bowl of goodness? That's something I knew we could recreate with fish instead. After years of tweaking and testing, I've got a version that captures all the soul-warming qualities of the original. This kosher fish chowder uses firm white fish like cod or halibut, which holds up beautifully in the rich, creamy base. The key is treating the fish gently and adding it at just the right moment so it stays in tender flakes rather than falling apart completely. I use a combination of fish stock and vegetable broth for depth, and the classic mirepoix of onions, celery, and carrots provides that essential New England foundation. What really makes this chowder sing is the technique. You want to cook your vegetables until they're soft but not mushy, build a proper roux for thickening, and let the flavors meld together without rushing the process. The diced potatoes need to be just tender when you add the fish, because they'll continue cooking in that hot broth. I always keep some extra stock on hand to adjust the consistency, because chowders can vary quite a bit depending on your potatoes and how much liquid evaporates. Serve this on a chilly evening with some good crusty bread and maybe a simple green salad. It reheats well the next day, though you might need to thin it out with a splash of broth since it thickens as it sits. The whole thing comes together in about 45 minutes, making it perfect for weeknight dinners when you want something that feels special but doesn't require hours in the kitchen.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds firm white fish fillets cod, halibut, or haddock, skin removed
  • 4 slices turkey bacon or omit for completely dairy version
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 2 large carrots diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups fish stock or vegetable broth
  • 1.5 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 cup unsweetened oat milk or coconut milk full-fat
  • 2 bay leaves
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Cut the fish fillets into 2-inch chunks, removing any remaining bones. Season lightly with salt and pepper and set aside.
  2. If using turkey bacon, cook it in a large heavy-bottomed pot over medium heat until crispy, about 5-6 minutes. Remove and set aside, leaving the fat in the pot. If not using bacon, heat olive oil in the pot.
  3. Add the diced onion, celery, and carrots to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened but not browned, about 8-10 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a light roux.
  6. Gradually whisk in the fish stock or broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
  7. Add the diced potatoes, bay leaves, thyme, and smoked paprika. Simmer for 12-15 minutes until the potatoes are just tender when pierced with a fork.
  8. Gently nestle the fish chunks into the simmering broth. Cook for 4-5 minutes until the fish flakes easily but doesn't fall apart completely.
  9. Stir in the oat milk or coconut milk and the cooked turkey bacon if using. Heat through for 2-3 minutes, but don't let it boil vigorously.
  10. Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed. If the chowder is too thick, add more broth; if too thin, simmer uncovered for a few more minutes.
  11. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

For the richest flavor, make your own fish stock using fish bones and vegetable scraps. The chowder will thicken as it cools, so you may need to thin it with additional broth when reheating leftovers. Store covered in the refrigerator for up to 3 days. This recipe can be made dairy-free by using coconut milk instead of regular milk alternatives.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 780mg 34%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 25g 50%
*Percent Daily Values are based on a 2,000 calorie diet.
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