New England Chowdah

Real Food for Real Kids - New England Chowdah Recipe

Makes 4-6 servings


  • 2 lbs white fish filet, 1” dice (fresh or frozen)
  • 1 large yukon gold potato, ¾” dice with skin on
  • 1 medium carrot, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2½ tbsp unsalted butter
  • 3½ tbsp organic cornstarch
  • 2½ cup water or homemade stock
  • ½ cup 35% cream (or lighter)
  • 1 bay leaf
  • pinch of dried thyme
  • pinch of dried dill
  • pinch of dried or fresh parsley
  • 1¼ tsp sea salt


  1. Blanche diced potatoes until al dente, strain and set aside.
  2. Melt butter in large pot and sauté onion, celery, garlic and carrots until soft.
  3. Add thawed or fresh fish, herbs and salt into the pot. Gently sauté with vegetables for about a minute.
  4. Mix cornstarch with water/stock until smooth and add mixture to the pot.
  5. Add blanched potatoes to the pot and bring to a boil and simmer for about 5 minutes.
  6. Add cream and bring to a simmer (don’t boil) again, and then you’re done!

Real Food Tips:

  1. Serve with warm garlic bread, flax crackers or make a bread bowl!
  2. Try adding nutritional yeast for a cheesy flavour.