Maritime Fish Chowder

Updated February 2026 with expanded notes and clearer instructions.

In our house, Maritime fish chowder is traditionally made with haddock and salmon in a simple evaporated milk broth. It’s a rustic East Coast staple that comes together with affordable ingredients, making it well-suited for a weeknight supper.

Fish chowder is something I make when I want a hot, homemade supper without spending a lot of time or money. It uses a short list of familiar ingredients and cooks in one pot, which keeps both the prep and cleanup manageable on a weeknight.

Using evaporated milk gives the broth a creamy texture without flour or heavy cream. The fish is added at the end so it cooks gently and remains tender, rather than breaking apart.

This is the kind of chowder that’s been made in Atlantic Canadian kitchens for generations, using what’s on hand.

Ingredients for Maritime Fish Chowder

Ingredient Notes

• Atlantic Salmon: Choose skinless, deboned fillets if possible, and look for firm flesh with no strong odour.
• Celery: Look for crisp stalks with fresh leaves and no signs of wilting.
• Evaporated Milk: Use unsweetened evaporated milk, not sweetened condensed milk.
• Haddock: Fresh or previously frozen fillets both work well, just make sure they’re fully thawed and boneless.
• Onion: Use yellow or white onions.
• Potatoes: Waxy or all-purpose potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy ones like Russets.
• Salt: I use table salt for all of my recipes.
• Salted Butter: I use salted butter for all of my recipes.
• Water: Tap water is fine.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Atlantic Salmon: You can use 12 ounces of trout, Arctic char, or canned salmon, drained.
• Carrots: Swap with 1 cup of diced parsnips.
• Celery: Try using ½ cup of finely chopped fennel.
• Evaporated Milk: Use 1 ½ cups of 10 percent cream.
• Haddock: You can use 12 ounces of cod, pollock, or tilapia.
• Onion: Use 1 medium leek or 2 shallots instead.
• Potatoes: Substitute with 1 to 1 ½ cups of cooked basmati rice.
• Water: Use 5 cups of seafood stock, chicken broth, or vegetable broth.

Recipe Variations

Try any of the following for a twist on this fish chowder recipe:

• Baby Spinach: 1 cup, loosely packed, stir in during the last 2 minutes of cooking
• Bacon: 3 slices, diced, cook in the pot before the butter and remove, then stir back in before serving
• Bay Leaf: 1 whole leaf, add with the water and remove before serving
• Capers: 1 tablespoon, drained, stir in with the fish
• Fresh Chilli Pepper: 1 small finger chilli or Thai chilli, finely chopped, cook with the carrots, celery, and onion to add heat
• Lemon Zest: 1 teaspoon, finely grated, add just before serving
• Old Bay Seasoning: ½ teaspoon, stir in with the salt and pepper
• Thyme: 1 teaspoon, fresh leaves, add with the water and potatoes
• White Wine: ¼ cup, add after the vegetables are softened and simmer for 1 to 2 minutes before adding the water

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Maritime Fish Chowder

STEP 1: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrot, and cook until softened but not browned.

STEP 2: Add the water and potatoes. Increase the heat to high and bring the mixture to a boil. Lower the heat and simmer for 15 minutes or until the potatoes are tender.

STEP 3: Pour the evaporated milk into the pot and stir until well combined.

STEP 4: Add the salmon, haddock, salt, and pepper, and simmer for another 5 to 6 minutes or until the fish is cooked through. Serve the chowder hot, with crusty bread or crackers on the side.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
• To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
• If you like a thicker chowder, stir together 1 tablespoon of cornstarch or all-purpose flour with 2 tablespoons of cold water to make a slurry, then slowly stir it into the simmering chowder and cook for 2 to 3 minutes until thickened.

Storage

• Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through. Avoid boiling when reheating to keep the broth smooth.