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New England-Style Fish Chowder

New England-Style Fish Chowder

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Recipe Details


Spending summers in Maine, Chef Elana has tasted her fair share of New England-style chowders. Here, tender and flaky rockfish is the star, simmered in a hearty chowder with potatoes, corn, and a splash of cream (different from Manhattan-style chowder, which is made with tomatoes). Topped with a bright garnish of micro greens and fresh lemon, it’s perfectly warming without ever getting too heavy. Listen closely and you just might hear the waves crashing... Or is that your stomach growling?


  • < 600 Calories
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • lemon
  • scallion
  • russet potato
    russet potato
  • unsalted butter
    1 packet
    unsalted butter
  • flour
    1 tablespoon
  • vegetable stock
    16 ounces
    vegetable stock
  • rockfish
    12 ounces
  • corn
    1 cup
  • microgreens
    1/2 ounce
  • heavy cream
    2 tablespoons
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Halve lemon. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Cut potato into ¼-inch cubes.

  2. Sauté Scallion

    Sauté Scallion

    Heat butter in a medium pot over medium heat. When butter is foamy, add scallion whites and light greens and sauté until softened, about 2 minutes. Add flour to pot, if desired, and stir until dissolved, about 1 minute more.

  3. Simmer Potato

    Simmer Potato

    Add vegetable stock to pot with scallions over medium heat. Whisk vigorously until flour is fully incorporated and no lumps remain, 1-2 minutes. Add potato, cover pot, and simmer until tender when pierced with a knife tip, about 8 minutes. Meanwhile, pat rockfish dry with paper towel and cut fillets in half crosswise. Season all over with ½ teaspoon salt and pepper as desired.

  4. Poach Rockfish

    Poach Rockfish

    Once potatoes are tender, uncover pot and stir in corn over medium heat. Submerge rockfish at least halfway in chowder. Cover again and simmer until fish is cooked through and opaque, 7-8 minutes. Meanwhile, in a small bowl, whisk together 1 squeeze lemon juice and ½ tablespoon olive oil to combine. Add microgreens to bowl and toss to coat. Season with ⅛ teaspoon salt and pepper as desired, then set aside until ready to serve.

  5. Finish Chowder

    Finish Chowder

    Once rockfish is cooked, stir in heavy cream to warm through, 1-2 minutes. Remove pot from heat and season with ¼ teaspoon salt and pepper as desired.

  6. Plate Chowder

    Plate Chowder

    Ladle New England-style chowder into bowls. Garnish with microgreens and scallion dark greens for a pretty presentation. Save remaining lemon, or cut into wedges for squeezing over chowder at the table. Dig in!

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