Eventide Fish Chowder
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1teaspoon black peppercorns
- 1pound boneless, skinless cod fillet, about 1-inch thick
- Kosher salt
- 1pound sea scallops (or use more cod, some hake or another firm fish)
- 2tablespoons unsalted butter
- 1medium white or yellow onion, diced into ¼-inch cubes
- 1pound all-purpose potatoes, such as Yukon Gold, peeled and diced into ½-inch cubes
- ¼pound bacon, sliced crosswise into ½-inch strips (optional)
- 2quarts fish stock or dashi (Japanese fish broth, such as Hondashi bonito soup stock)
- 1 to 2fresh thyme sprigs, or ¼ teaspoon dried thyme
- 1cup heavy cream
- Toasted nori sheets or seaweed snacks, crumbled into very small pieces, or dried seaweed flakes (optional)
- Snipped chives or minced scallion greens, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
476 calories; 29 grams fat; 15 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 1456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.
- Step 2
Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.
- Step 3
In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.
- Step 4
Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.
- Step 5
Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.
- Step 6
Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.
- Step 7
Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.
- Step 8
Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.
Private Notes
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Cooking Notes
aldred chipman
Propah chowdah uses potatoes cut "thick/thin" into wedges, so the thin parts dissolve and the thick parts retain texture.
Nina Pearlmutter (Maine)
The best fish chowders are made with haddock, not cod. You can also make a wonderful fish soup using the ingredients above, adding chopped carrots and celery (and other fav veggies) simmered prior to adding haddock, and omitting the cream.
Munjoy fan
I agree, use haddock. And do your heart a favor by using a piece of salt pork instead of butter and bacon. Try out the pork and use the fat to saute the onions. Use Whole milk plus a can of evaporated milk. That is traditional, although in the Maritimes they start with bacon instead of salt pork. Better the second day as the potatoes yield their starch and the salt pork flavors the milk. Serve with fresh ground black pepper and snipped parsley. This is the Maine way, no thickening flour.
Martha
Why 2 pans? I fry the bacon in the soup pan, remove it and enough bacon fat to allow me to add a little butter for taste, then fry the onions and potato in the same pan and proceed with the recipe
Bodi Luse
The dashi broth was a revelation - changed the way I'll make fish chowder in the future. Delicious recipe. I used light cream and shrimp and pollock instead of scallops and cod, otherwise made the recipe as written.
Jane Nichols
Agree with Nina Pearlmutter. As a native of Maine, haddock is the fish of choice. It is wild caught more abundant and far tastier than cod. Cod is highly over rated! Can still have an Asian bent, but please , haddock!
lflott
This was such a light and delicious chowder. Dare I say healthy? We are watching our $$$ and our waistlines, so used whole milk, frozen cod and frozen shrimp, and used vegetable broth. Skipped the bacon. Delicious and absolute yes-will-make-it-again-recipe.
Dan Findlay
Yes; emphatically YES! Lobster, shrimp, and crab shells make for great stock simmered in water with a little vermouth or white wine, onions, carrots, celery, and thyme.
Ayuh Mainah Heeyah.
Haddock. Not Cod. Haddock. Scallops are a nice touch as is a half pint of fresh picked Maine crabmeat. Use 'em both if possible. Tabasco to taste. Not peppercorns. Serve with Crown Pilot Crackers if you can find 'em.
Leah C
I’m from the Midwest, and one of my dad’s favorite places was Portland. Eventide was a must visit. I had the chance to go with him a few years ago. He was pretty sick, but even so wanted to visit one last time. Made it exactly as written, used instant dashi from Chaganju brand that I ordered on Amazon. I think my dad would have approved.
Jena
This was delicious! Eventide is a favorite when we visit Maine and it's nice to be able to cook this since we won't be traveling this summer. Made it with the Dashi and loved the flavor. Added fresh corn and extra bacon!
violette
I agree the dashi is a revelation. I used cod and scallops and it was truly delicious. Proper seasoning with salt snd pepper is important in this recipe.
Chris
There’s no way you can bring one yellow onion and a pound of diced potatoes to any where near golden in 5 minutes…all these times are a bit off.
JK ABQ
I've lived in Maine, slurped up many tasty fish chowders. My 2 guests and I rated this one "meh" at best. Spent $50+ on ingredients at Whole Foods (the price of scallops!) and followed the recipe. Ended up with a huge pot of thin and relatively flavorless soup, "chunky goodness" was scant, no one asked for seconds. The fishy Hondashi broth was not a plus for us.
John
Made this today and it was delicious! Use the largest Dutch oven or other pot that you have. A few changes thanks to helpful commenters: Cooked the bacon in the pot and used 2 tbsp. of bacon fat to sub. for the butter; used 1.5 qts. of fish broth rather than 2 qts. (perfect!); added 3 cans of minced clams for more seafood goodness. The dashi is indeed a game changer. I'm going to look for more recipes using it as an ingredient. Thanks, Ms. Moskin & helpful commenters!
Akira
This recipe is excellent! Hondashi is OK but I would say that Shiro Dashi is better for this dish: https://a.co/d/eTFUQuD
Tom
Good solid chowder; followed the recipe using Hondashi and previously frozen cod and halibut instead of the scallops. Would like it to have some more brightness; maybe I'll add some acidity next time.
Danielle Day
No need for scallops! Omg. This is the best soup It’s so comforting. Omg. You can find Dashi on Amazon. One teaspoon per cup of water… there’s your broth. Go easy on the heat. Protect the cream from breaking. Trader Joe’s Ciabatta loaf toasted with butter and
Anna
I find this recipe an excellent base but less flavorful than I prefer. For me, the addition of confit garlic, smoked paprika, and Old Bay really elevate the dish. To make dairy free, I use olive oil to cook with and cashew cream instead of heavy cream. I enjoy serving it with toasted herbed panko and a drizzle of good olive oil.
Alix
If you fry up the bacon in the soup pot after sizzling the peppercorns, drain off the fat and remove the crispy pieces, that's one less pot to wash at the end!
Frances Grahamjones
After adding everything except the cod, I found this soup to be watery and lackluster, needing more than just salt and pepper. In rescue mode I sliced some small shiitake mushrooms and sauteed them in the bacon fat and seasoned them with tamari, Then I steamed and added some fresh baby spinach. My soup made absolutely no pretense of being Eventide’s but the additions rescued a bland soup that was headed for the compost and turned it into a balanced flavorful one dish meal.
Brian T
Absolutely delicious! Hondashi stock adds elegant depth. Do toast the peppercorns and do render the bacon in the same soup pot you are using to saute your vegetables. I increased the cod and potato and decreased the broth and the result was rich, chunky and satisfying; we topped it with salmon furikake. If this propelled you to buy Hondashi powder from your Japanese grocery, you'll also find a lovely NYT recipe for Niku Udon (Japanese Beef Noodle Soup) which uses Hondashi powder.
Steve
I almost never use recipes but stayed pretty close on this one. As at least one other reviewer stated, fewer pans! Toasted the peppercorns (WOW!!! game changer!!!) then the lardons into the onions etc. I do love me a homemade dashi and this was indeed a “revelation” in a chowder, as others have said. I got out my Japanese seven spice togarashi but didn’t even use it: the toasted ground peppercorns, lovely dashi and utter simplicity of this meal was delicious. Inspired my first review here!
Barbara
I agree with the meh. And simmered scallops? I should have known better! Added shrimp and clams..they were the high point.
Henri
This is thin broth as written. While delicious, it wasn’t totally satisfying. I will use less even less stock next time. I added corn and I that was my favorite part in the mix with everything else. I followed the “propah chowdah ” suggestion on the cut of the potatoes and discovered that I am from the west coast and prefer nouvel chowdah.
Heidi F
Wow, amazing and easy! I made this on my boat in the Caribbean with barracuda and shrimp because that is what I had. Instead of dashi I used my home made lobster broth, 1 shallot and 1 small onion. I love the flavors and how quickly this recipe came together. We have been to Eventide for their brown butter lobster roll but now that I know they have this chowder I’ll have to try it next time we are in Maine! Definitely a keeper recipe.
Jojo
This recipe relies on realllly good knife work. Having been to Eventide, their potato’s are perfectly square and bite sized. I just made this and I liked it but I wish I cut the fish/scallops smaller and paid more attention to the potato cuts. I also added some red pepper flakes to spice it up:) Also just a psa this is a very thin chowder!! Don’t go in expecting it to thicken up if that’s how you prefer chowder!
ZGBNM
Agree with John: use less stock. I will make with 6 cups instead of 8 next time- it is way too watery. Not to mention, I have way too much (can you freeze?) I used vegetable broth and dashi (granules are very easy). Also, I agree you need a Dutch oven - mine was full to the brim, and I like his idea of using the bacon fat in place of butter. The bacon on top definitely added texture and flavor. Glad I did the extra step. My only addition was corn, which I will continue to add.
Crystal
Double the cream, add red pepper flakes and clams
Chris
There’s no way you can bring one yellow onion and a pound of diced potatoes to any where near golden in 5 minutes…all these times are a bit off.
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