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Jimmy's Famous Creamy Fish Chowder inspired by Jimmy's Harborside
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Inspired by Jimmy's Harborside

Jimmy's Famous Creamy Fish Chowder

Main Course
This New England classic features a rich, creamy broth filled with tender chunks of fresh fish and vegetables. The chowder balances delicate seafood flavors with a hearty, satisfying texture. Perfect as a warming starter or a light main course alongside crusty bread.
Prep Time 25 mins
Cook Time 35 mins
Total Time 60 mins
Servings 6

Ingredients

  • 1 lb Firm white fish fillets (Such as cod or haddock, cut into 1-inch pieces)
  • 4 slices Thick-cut bacon (Diced)
  • 1 medium Yellow onion (Diced)
  • 2 stalks Celery (Diced)
  • 2 medium Russet potatoes (Peeled and diced into 1/2-inch cubes)
  • 2 sprigs Fresh thyme
  • 1 whole Bay leaf
  • 3 tbsp All-purpose flour
  • 3 cups Seafood stock
  • 1 cup Heavy cream
  • 1 cup Whole milk
  • 2 tbsp Unsalted butter
  • 1 tsp Salt (Or to taste)
  • 1/4 tsp White pepper
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 1 cup Oyster crackers (For serving)

Tools You'll Need

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Ladle

Chef's Tip

Add the fish during the final minutes of cooking and avoid stirring too much once it's added. This prevents the fish from breaking apart and ensures tender chunks remain intact throughout the chowder.

Instructions

  1. Cook bacon: In a large heavy pot or Dutch oven over medium heat, cook bacon until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. Sauté vegetables: Add onion and celery to the bacon fat and cook until softened, about 5 minutes, stirring occasionally.
  3. Create roux: Add butter to the pot and melt. Sprinkle flour over vegetables and stir continuously for 1-2 minutes to cook the flour.
  4. Add liquids: Gradually whisk in seafood stock, followed by milk and cream, stirring constantly to prevent lumps.
  5. Add aromatics: Add thyme sprigs, bay leaf, potatoes, salt and white pepper. Bring to a gentle simmer.
  6. Simmer chowder: Cook until potatoes are just tender, about 15 minutes, stirring occasionally. Do not boil.
  7. Add fish: Add fish pieces and cook for an additional 5-7 minutes until fish is opaque and flakes easily.
  8. Finish chowder: Remove thyme sprigs and bay leaf. Taste and adjust seasoning if needed.
  9. Serve: Ladle into warm bowls, garnish with reserved bacon bits, chopped parsley, and serve with oyster crackers on the side.

Plating

Serve in warm, shallow bowls with crispy bacon bits and fresh parsley sprinkled on top. Place a small dish of oyster crackers on the side. For an elegant presentation, drizzle a small amount of extra cream on top in a swirl pattern.

Storage & Reheating

Store cooled chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally but being careful not to break up the fish. Do not bring to a boil. Add a splash of cream or milk if the chowder seems too thick after refrigeration.

About This Recipe

This creamy fish chowder was a signature starter at Jimmy's Harborside, where generations of Bostonians enjoyed this comforting New England classic. The restaurant's version highlighted the freshest catch available daily. This home adaptation maintains the rich texture and seafood-forward flavor while using readily available ingredients.

How did it turn out?

We'd love to hear about your experience making this recipe!