New England Fish Chowder

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

The name ‘chowder’ comes from the French la chaudière – a huge copper pot for cooking a communal fish stew. Canadian and northern New England fishermen continued the French tradition of celebrating the safe return of the fleet, with each fisherman contributing something from his catch for the ‘chowder’. New England Fish Chowder is a delicious creamy stew with an unusual combination of fish and salt pork, simmered with thinly sliced potatoes and onions. It is a complete meal in itself and pe