New England Fish Chowder


Traditional chowders are commonly thickened with flour which is a no-go on a G-Free diet. Luckily, quick cooking tapioca makes a suitable thickener for chowder.

Our chowder recipes have you slow cook the base ingredients, then before serving, simply add the milk and fish to be heated through—dairy ingredients cannot be slow cooked without curdling.

Assemble the base ingredients.

The cooked base before adding the milk and fish.

New England Fish Chowder

Yield: 6-8 servings


  • Base Ingredients
  • 3 celery stalks, finely chopped
  • 1 1/2 lbs. of potatoes, peeled cut into 1-inch chunks
  • 1 onion, finely chopped
  • 2 (8 oz. ) bottles clam juice
  • 1/4 cup water
  • 1/4 cup dry white wine (optional)
  • 2 Tbsp. quick cooking tapioca
  • 1 Tbsp. butter
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. dried thyme
  • 1/4 tsp. Tabsaco®, more to taste
  • 1 bay leaf
  • Finishing Ingredients
  • 1 cup half and half
  • 1/2 cup milk
  • 2 lbs. haddock, cod or other chowder fish, cut into large 2-inch chunks
  • 1/4 finely chopped fresh parsley or thinly sliced chives (optional)


  1. Stir together all chowder base ingredients in the slow cooker crock. If you prefer not to cook with wine, simply increase the water to 1/2 cup.
  2. Cook for 8 hours on LOW (or 4 hours on HIGH).
  3. Stir in the finishing ingredients (half and half, milk, and fish). Cover and heat on HIGH for 20-30 minutes, until the chowder is heated through and the fish is cooked.
  4. Before serving, garnish each bowl with parsley, if desired.

, , , ,

No comments yet.

Leave a Reply