There are few dishes more satisfying on a cold evening than a proper fish chowder. Wild Alaskan cod breaks into large, tender flakes in this creamy broth, while Yukon Gold potatoes add body and bacon brings smokiness. This is an authentic New England-style chowder — no tomatoes, no shortcuts. Explore our seafood cooking guide for more soup and stew techniques.

Ingredients

• 1½ lbs wild Alaskan cod, cut into 1½-inch pieces
• 4 slices thick-cut bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups fish or chicken stock
• 1 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 1 bay leaf
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives and oyster crackers for serving

Instructions

1. Cook Bacon: In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crispy, about 5 minutes. Remove bacon and set aside on a paper towel, leaving rendered fat in the pot.
2. Sauté Aromatics: Add butter to the bacon fat. Add onion and celery, cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
3. Build the Base: Sprinkle flour over the vegetables and stir for 1–2 minutes to cook out the raw flour taste. Gradually pour in stock, stirring constantly to prevent lumps.
4. Simmer Potatoes: Add cubed potatoes, bay leaf, and thyme. Bring to a simmer and cook 12–15 minutes until potatoes are just tender.
5. Add Cod: Gently stir in cod pieces. Simmer (do not boil) for 5–6 minutes until cod is opaque and flakes easily.
6. Finish with Cream: Stir in heavy cream and heat through for 2 minutes. Season with salt and pepper. Remove bay leaf.
7. Serve: Ladle into bowls, top with reserved crispy bacon, fresh chives, and oyster crackers.