Kosher New England Fish Chowder

This classic Kosher New England fish chowder is creamy, delicate, and full of delicious seafood and herbs that are available year-round.

The Backstory: This hearty Kosher New England fish chowder is typically associated with Boston, but it is so beloved, it can be found in seafood restaurants around the country (although not always in the Kosher variety). When I think about this soup I am reminded of my parents. We had a whole bunch of relatives living in the Boston area. My parents made numerous trips there during their lives and they usually toured the  region with another couple.  Mom probably got this recipe from one of the many places they dined. This was a step away from the traditional Jewish meals she prepared, so keeping with tradition, she had to adopt the recipe for her Kosher kitchen More of the Backstory after the recipe

Fish Chowder Soup

The milk and the light cream add a richness to the vegetables and the fish. With little seasonings the fish is the star of this soup. Serve with crackers or crusty bread.
Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


  • 1 1/2+ lbs. Kosher halibut, cut in to medium chunks. Cod can be substituted or other white fish from your kosher fish monger
  • 2 medium sweet onion, diced
  • 2 tbsp. margarine
  • 1/2 tsp. Kosher salt to taste
  • 1/4 tsp. black pepper to taste
  • 2 cups water
  • 2 medium potatoes, peeled and cut into cubes
  • 2 1/2 cups Whole milk
  • 1/2 cup light cream add more to reach the consistency you desire
  • 1 1/2 cups frozen corn or any other frozen vegetable
  • chives for garnish


  1. In a large pot, melt the margarine, add the onions and saute on low to medium heat until translucent. Add the water, fish and potatoes and cook on low for about 40 minutes. Stir occasionally. Add the salt, pepper, milk, light cream and corn. Simmer another 5 minutes, stirring often,
  2. Check the seasonings and adjust if need be. At this time check the consistency of the soup. This might require adding more milk, or light cream and additional cooking time. When satisfied with the texture, pour into bowls and garnish with the chives.

…The Backstory continues: Whenever she made this soup, it was always consumed without any complaints from my sisters or me. Dad was a meat and potato guy, so this was served to us when he was not home. Just thinking about this brings back wonderful memories of an easier time. This soup is my comfort zone.



Please follow and like us:
Follow by Email
Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

Latest posts by Myrna Turek (see all)

Subscribe to
TheJewishKitchen Newsletter

Sign up for our FREE newsletter
Recipes, stories, and Inspiration for the Jewish home