Simple Fish Chowder with Cusk

You will love how this fish holds together in the chowder.
Course Soups & Salads
Cuisine New England, Seafood


  • 3 lbs fresh cusk boneless
  • 4 medium potatoes peeled cut into bite size pieces.
  • 1 medium sweet onion diced
  • 30 oz canned yellow and white corn
  • 30 oz canned cream corn
  • 4 tbsp butter
  • 1 lb salt pork diced
  • fresh ground black pepper to taste
  • 2 cups whole milk
  • 2 cups heavy cream
  • 3 cups fish or chicken broth


  • Add the diced salt pork to a large stock pot, place over medium heat, and cook slowly till browned.
  • Remove the salt pork with a slotted spoon, and set aside.
  • Add the butter, fresh cracked black pepper, and diced onions. Cook until onions are translucent.
  • When onions are tender, add in the potatoes and the fish broth. Bring to a boil.
  • Just as the broth begins to boil, place the thicker pieces of the cusk in the middle of the pan, then cover and allow to cook for 5 minutes.
  • Add the thinner pieces of cusk around the edge of the pan, cover and continue to cook about another 5 to 6 minutes.
  • At this point the potatoes should be tender and the fish should be cooked. Break the fish into pieces with a fork.
  • Reduce the heat to low, add in the corn and the milks. You may need to re-season at this point, and salt can be added if needed. Gently stir the chowder to mix all the ingredients.
  • Shut the heat off and mix in the cooked salt pork, allow to cool, and refrigerate.
  • Make this in the morning to serve that night. Slowly reheat, and serve with your favorite chowder crackers.
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