JFK's Favorite New England Fish Chowder Recipe
If you love New England fish chowder, this historic recipe has a story worth savoring. Known as one of President John F. Kennedy's favorite soups, this simple, classic fish chowder is made with haddock, potatoes, onion, milk, and a bit of salt pork for traditional New England flavor.
It's easy to make, wonderfully comforting, and a delicious glimpse into the kind of regional foods that have long been part of New England kitchens.
Love seafood chowder? You may also enjoy my Easy Fish Chowder or travel to the Emerald Isle with this cozy Irish Seafood Chowder recipe.
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President Kennedy's Favorite Fish Chowder Recipe
The Kennedy family and New England are forever linked in the American imagination - from Hyannis Port summers to sailing, coastal suppers, and classic regional recipes like fish chowder.
So it feels fitting that one of President John F. Kennedy's favorite soups was a traditional New England fish chowder.
According to the Boston Globe, the public was fascinated by the Kennedy family's daily life, including what they liked to eat. In one touching story, a young woman wrote to President Kennedy asking about his favorite foods. His staff responded, and the recipe for his favorite New England fish chowder was eventually preserved by the John F. Kennedy Presidential Library.
What remains is a simple, historic chowder made with haddock, potatoes, onion, celery, milk, butter, and salt pork - humble ingredients that come together into something warm, comforting, and distinctly New England.
For a lighter New England seafood meal, especially in summer, try these New England Shrimp Rolls served with pickles, chips, or a simple salad.
Fish Chowder Ingredients
This classic New England fish chowder is made with simple, traditional ingredients. The recipe card below includes the exact measurements, but here's what you'll need:
- Haddock: A traditional choice for New England fish chowder, with a mild flavor and tender texture.
- Salt pork: Adds savory depth and classic chowder flavor.
- Onion and celery: Simple aromatics that build the base of the soup.
- Potatoes: Diced potatoes make the chowder hearty and satisfying.
- Bay leaf: Adds subtle flavor as the chowder simmers.
- Milk and butter: Create the creamy, comforting finish.
- Salt and pepper: For simple seasoning.
What Kind of Fish Is Best for New England Fish Chowder?
Haddock is the traditional fish used in this recipe and is often associated with classic New England chowders. Its mild flavor and flaky texture work beautifully in a creamy soup. If haddock isn't available, cod is a good substitute.
For a lighter New England seafood meal, especially in summer, try these New England Shrimp Rolls served with pickles, chips, or a simple salad.
JFK's Favorite New England Fish Chowder Recipe
Equipment
Ingredients
- 2 pounds haddock
- 2 ounces salt pork diced
- 1 large onion sliced
- 4 large potatoes diced
- 1 cup celery chopped
- bay leaf
- 1 teaspoon salt
- freshly ground black pepper
- 1 quart milk
- 2 tablespoons butter
Instructions
- Put the haddock in a soup pot with 2 cups water and simmer for 15 minutes. Drain, reserving the broth. Remove any bones from the fish and set fish aside.
- Saute the salt pork in the soup pot until crisp. With a slotted spoon, remove the pork and set aside. Saute the onions in the pork fat until golden brown. Add the fish, potatoes, celery, bay leaf, salt, and pepper to taste.
- Pour in the reserved fish broth plus enough boiling water to make 3 cups liquid. Simmer for 30 minutes. Add the milk and butter and simmer for 5 minutes. Serve the chowder sprinkled with the diced pork.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Chowder Recipes You May Also Enjoy
If you love cozy seafood soups and hearty chowders, here are a few more recipes to try next.
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I made this recipe using the fresh caught rainbow trout I caught and oven baked 2 days ago. Using half and half milk, with 2 cups 2% milk made the broth creamy. Living near Helena Mt we enjoy catching trout to smoke, or bake and use in recipes like fish chowder. Delicious historical recipe!
Hi Judy! I know your area well, you live in a beautiful part of the country. Fresh caught rainbow trout would make this soup extra special! Thank you so much for trying it and sharing how you used the ingredients. It's so fun to make historical recipes and I'm thrilled you enjoyed it!
Thought it was supposed to be CLAM CHOWDER. Not fish.
The recipe clearly says JFK's Favorite New England FISH Chowder.
Great soup, can use cod or haddock. I don’t put the fish back in until right before you add the cream or milk in, to prevent it from falling apart too much.
I'm so glad you enjoyed the soup! It's fun to make recipes with historic significance-- and that tastes good too! Thank you for sharing your tip!
I made this recipe as written and it’s very good. I’ll definitely make it again. I’ve never had fish chowder before but I had some cod that I needed to use. So glad I tried it!
Hi Nancy! I'm so glad you liked this historic recipe! It is different than traditional recipes but so good!
I'm from North of Boston, and this is my family's recipe too!!
Hi Katie! You live in such a beautiful part of the country. I hate to admit this - because Seattle people are quite fond of our chowder - but the best chowder I’ve ever had was in Boston too!!