Chowders

Provincetown Fish Chowder

Name: Provincetown Fish Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) cod fillets, cut into 1-inch pieces; 2 large potatoes, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 2 sprigs fresh thyme; 2 bay leaves; 1 cup (250ml) heavy cream; 2 tbsp (30g) unsalted butter; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 tbsp chopped fresh parsley

By Esme Calloway · June 19, 2026 · Chowders

Prep20 min

Cook25 min

Total45 min

Serves4

I still remember the first time I had Provincetown Fish Chowder. It was a chilly autumn evening, and my family had just arrived in Provincetown, Massachusetts, for a week-long vacation. We walked into a cozy little restaurant by the harbor, and the aroma of freshly cooked seafood filled the air. The fish chowder was love at first spoonful – rich, creamy, and filled with tender chunks of fish and potatoes.

As a home cook and former fishmonger's daughter, I've always been passionate about seafood. But I know that many people find cooking fish intimidating, especially when it comes to making a hearty, comforting dish like fish chowder. That's why I'm excited to share my recipe for Provincetown Fish Chowder, which is easy to make and requires minimal special equipment.

This recipe is perfect for a weeknight dinner or a special occasion. It's also a great way to use up any leftover fish or seafood you have on hand. And the best part? It's ready in under an hour, making it a great option for busy home cooks.

In this recipe, we'll use a combination of cod, potatoes, onions, and cream to create a rich and creamy broth. We'll also add some garlic, thyme, and bay leaves to give the chowder a depth of flavor. And to make it easy to follow, I've broken down the recipe into simple steps that anyone can follow.

So if you're looking for a delicious and comforting seafood recipe, look no further than Provincetown Fish Chowder. It's a classic recipe that's sure to become a staple in your household, and it's perfect for anyone who loves seafood.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
It's perfect for a weeknight dinner or a special occasion.
It's a great way to use up any leftover fish or seafood you have on hand.
It's ready in under an hour, making it a great option for busy home cooks.
It's a classic recipe that's sure to become a staple in your household.
It's perfect for anyone who loves seafood.

Why This Recipe Works

The key to making a great fish chowder is to use high-quality ingredients and to cook the fish and potatoes until they're tender. In this recipe, we'll use a combination of cod, potatoes, onions, and cream to create a rich and creamy broth. We'll also add some garlic, thyme, and bay leaves to give the chowder a depth of flavor.

One of the most important things to keep in mind when making fish chowder is to not overcook the fish. Fish should be cooked until it reaches an internal temperature of 145 F (63 C), which is the minimum safe internal temperature for cooked fish. We'll use an instant-read thermometer to check the temperature of the fish and make sure it's cooked to a safe temperature.

Another important thing to keep in mind is to use the right type of potatoes. For this recipe, we'll use Yukon gold potatoes, which have a buttery, yellow flesh and a smooth, thin skin. They're perfect for fish chowder because they hold their shape well and add a rich, creamy texture to the broth.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including cod, potatoes, onions, garlic, thyme, bay leaves, cream, and butter. You'll also need some salt and pepper to taste. When shopping for ingredients, look for fresh, sustainable seafood and high-quality potatoes. You can also use leftover fish or seafood if you have it on hand.

One of the most important things to keep in mind when shopping for ingredients is to choose sustainable seafood. Look for fish that's certified by a reputable organization, such as the Marine Stewardship Council. You can also ask your fishmonger for recommendations on sustainable seafood options.

1 lb (450g) cod fillets, cut into 1-inch piecesCod is a firm, flaky fish that's perfect for fish chowder. You can also use other types of fish, such as haddock or halibut, if you prefer.
2 large potatoes, peeled and dicedYukon gold potatoes are a great choice for fish chowder because they hold their shape well and add a rich, creamy texture to the broth.
1 large onion, dicedOnions add a sweet, caramelized flavor to the chowder. You can also use shallots or leeks if you prefer.
3 cloves garlic, mincedGarlic adds a depth of flavor to the chowder. You can also use garlic powder or garlic salt if you prefer.
2 sprigs fresh thymeThyme is a classic herb that pairs well with fish and seafood. You can also use dried thyme if you prefer.
2 bay leavesBay leaves add a warm, aromatic flavor to the chowder. You can also use dried bay leaves if you prefer.
1 cup (250ml) heavy creamHeavy cream adds a rich, creamy texture to the chowder. You can also use half-and-half or whole milk if you prefer.
2 tbsp (30g) unsalted butterButter adds a rich, creamy flavor to the chowder. You can also use margarine or oil if you prefer.
1 tsp (5g) saltSalt enhances the flavor of the chowder. You can also use sea salt or kosher salt if you prefer.
1/2 tsp (2g) black pepperPepper adds a sharp, spicy flavor to the chowder. You can also use white pepper or cayenne pepper if you prefer.
2 tbsp chopped fresh parsleyParsley adds a fresh, herbaceous flavor to the chowder. You can also use dried parsley if you prefer.

Ingredients for Provincetown Fish Chowder

Equipment You’ll Need

Large heavy pot or Dutch ovenInstant-read thermometerSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or silicone spatula

How to Make Provincetown Fish Chowder

1
Rinse the cod fillets under cold water and pat them dry with paper towels.
2
Heat the butter in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook until it's softened and translucent, about 5 minutes.
3
Add the minced garlic and cook for 1 minute, until fragrant.
4
Add the diced potatoes, thyme, and bay leaves to the pot. Cook for 5 minutes, stirring occasionally, until the potatoes start to soften.
5
Add the cod fillets to the pot and cook until they're opaque and flake easily with a fork, about 5-7 minutes.
6
Use an instant-read thermometer to check the internal temperature of the cod. It should reach 145 F (63 C).
7
Add the heavy cream to the pot and stir to combine. Bring the mixture to a simmer and cook until the cream has thickened slightly, about 5 minutes.
8
Season the chowder with salt and pepper to taste.
9
Remove the pot from the heat and let it cool slightly. Remove the thyme and bay leaves from the pot and discard them.
10
Stir in the chopped parsley and serve the chowder hot, garnished with additional parsley if desired.

Expert Tips

Use fresh, sustainable seafood for the best flavor and texture.
Don't overcook the fish or potatoes, as they can become tough and dry.
Use a variety of potatoes, such as Yukon gold and red bliss, for a more complex flavor and texture.
Add other seafood, such as shrimp or mussels, to the chowder for added flavor and variety.
Serve the chowder with a side of crusty bread or oyster crackers for a hearty and satisfying meal.
Experiment with different herbs and spices, such as paprika or cayenne pepper, to add more depth and flavor to the chowder.

Common Mistakes to Avoid

Overcooking the fish or potatoes, which can make them tough and dry.
Not using enough liquid in the chowder, which can make it too thick and creamy.
Not seasoning the chowder enough, which can make it bland and unappetizing.
Not using fresh, sustainable seafood, which can affect the flavor and texture of the chowder.

Variations and Substitutions

Add other seafood, such as shrimp or mussels, to the chowder for added flavor and variety.
Use different types of potatoes, such as sweet potatoes or parsnips, for a more complex flavor and texture.
Add other herbs and spices, such as paprika or cayenne pepper, to the chowder for added depth and flavor.
Use a combination of fish and shellfish, such as cod and shrimp, for a more varied and interesting flavor.
Serve the chowder with a side of crusty bread or oyster crackers for a hearty and satisfying meal.

What to Serve With Provincetown Fish Chowder

Serve the Provincetown Fish Chowder hot, garnished with chopped fresh parsley and a side of crusty bread or oyster crackers. You can also serve it with a side salad or roasted vegetables for a more filling and satisfying meal.

The chowder is also great served with a variety of other sides, such as grilled cheese sandwiches or roasted potatoes. You can also serve it as a main course, accompanied by a side of steamed vegetables or a green salad.

Crusty breadOyster crackersSaladRoasted vegetablesGrilled cheese sandwiches

Make-Ahead, Storage, Freezing and Reheating

The Provincetown Fish Chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To freeze, let the chowder cool completely, then transfer it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer.

To reheat, thaw the chowder overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and steaming.

The chowder can also be made ahead and refrigerated or frozen, then reheated when you're ready to serve it. This makes it a great option for meal prep or for serving a crowd.

When reheating the chowder, be sure to stir it occasionally to prevent it from scorching or sticking to the bottom of the pot. You can also add a little more cream or milk to thin it out if it becomes too thick.

Frequently Asked Questions

What type of fish is best for fish chowder?

Cod, haddock, and halibut are all great options for fish chowder. Look for fresh, sustainable seafood for the best flavor and texture.

Can I use frozen fish for fish chowder?

Yes, you can use frozen fish for fish chowder. Just be sure to thaw it first and pat it dry with paper towels before using it.

How do I prevent the chowder from becoming too thick?

You can prevent the chowder from becoming too thick by adding a little more cream or milk. You can also stir it occasionally to prevent it from scorching or sticking to the bottom of the pot.

Can I make fish chowder ahead of time?

Yes, you can make fish chowder ahead of time. Just refrigerate or freeze it, then reheat it when you're ready to serve it.

What are some good sides to serve with fish chowder?

Some good sides to serve with fish chowder include crusty bread, oyster crackers, salad, and roasted vegetables.

Can I use other types of potatoes for fish chowder?

Yes, you can use other types of potatoes for fish chowder. Yukon gold and red bliss potatoes are both great options, but you can also use other varieties such as sweet potatoes or parsnips.

How do I add more flavor to the chowder?

You can add more flavor to the chowder by using different herbs and spices, such as paprika or cayenne pepper. You can also add other seafood, such as shrimp or mussels, for added flavor and variety.

Can I make fish chowder in a slow cooker?

Yes, you can make fish chowder in a slow cooker. Just brown the fish and onions in a pan, then add all the ingredients to the slow cooker and cook on low for 2-3 hours.

The Full Recipe

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