JFK’s Favorite New England Fish Chowder is a classic, hearty dish rooted in coastal tradition. Made with fresh haddock, potatoes, onions, celery, and milk, this creamy chowder is simple yet deeply satisfying.
What makes this recipe special is its authenticity—using salt pork for richness and a gentle simmering method that allows the flavors to meld beautifully. It’s a comforting, old-fashioned soup that feels like a warm bowl of history. Perfect for chilly evenings or when you’re craving something nostalgic and filling.
Why Everyone Will Love This Recipe
This chowder is the definition of comfort food.
- Rich and creamy texture without heavy cream
- Hearty and filling with potatoes and fish
- Simple, traditional ingredients
- Authentic New England flavor
- Perfect for cold weather meals
It’s rustic, cozy, and incredibly satisfying.
What Is New England Fish Chowder?
New England fish chowder is a creamy seafood soup traditionally made with white fish (like haddock), milk, potatoes, and salt pork. Unlike tomato-based chowders, this version is:
- Creamy and mild
- Rich but not heavy
- Focused on simple, fresh ingredients
It has long been a staple in New England coastal cooking and was famously enjoyed by President John F. Kennedy.
Cooking Tips for the Best Fish Chowder
- Use fresh haddock if possible. It gives the best flavor and texture.
- Don’t overcook the fish. It should remain tender and flaky.
- Render the salt pork well. This builds the flavor base.
- Simmer gently. Avoid boiling once milk is added.
- Cut potatoes evenly. Ensures consistent cooking.
- Season at the end. Salt pork can be quite salty.
Frequently Asked Questions
Can I use a different fish?
Yes. Cod, halibut, or pollock are great substitutes.
What is salt pork?
Salt pork is cured pork fat that adds depth and richness.
Can I make this without pork?
Yes. Substitute with butter or bacon for a similar flavor.
Is this chowder thick?
It’s moderately thick, thanks to the potatoes and milk.
Can I add cream?
Traditional recipes use milk, but you can add cream for extra richness.
What should I serve with fish chowder?
Serve with crusty bread, oyster crackers, or biscuits.
How to Store Fish Chowder
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat to avoid curdling.
How to Freeze Fish Chowder
Freezing is not ideal due to the milk base, which may separate. If needed, freeze without milk and add it fresh when reheating.
Ingredients
- 2 pounds haddock
- 2 oz. salt pork, diced
- 2 onions, sliced
- 4 large potatoes, diced
- 1 cup celery, chopped
- 1 bay leaf, crumbled
- 1 quart milk
- 2 tbsps butter
- 1 tsp salt
- Freshly ground black pepper, to taste
How to Make JFK's Favorite Fish Chowder
- Place the haddock in a pot with 2 cups of water.
- Simmer for 15 minutes, then drain—reserving the broth.
- Remove any bones and set the fish aside.
- In a large pot, sauté the diced salt pork until crisp.
- Remove and set aside, leaving the fat in the pot.
- Add the onions to the pork fat and cook until golden brown.
- Add the cooked fish, potatoes, celery, bay leaf, salt and pepper.
- Pour in the reserved fish broth plus enough boiling water to make about 3 cups of liquid.
- Simmer for 30 minutes, until the potatoes are tender.
- Stir in the milk and butter.
- Simmer gently for 5 minutes (do not boil).
- Serve hot, topped with the crispy salt pork.
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