Harvest days are long, busy, and fueled by more than just grapes. As we near the end of the season, one lunch our harvest crew especially looks forward to is Beth’s New England Fish Chowder – a warm, hearty tradition she’s been making for years.

Creamy broth, tender potatoes, flaky cod, and smoky bacon make this exactly the kind of meal that hits the spot after a cool morning in the vineyard or cellar. Beth serves it with a warm baguette and butter, finishes each bowl with fresh parsley and crispy bacon, and usually opens a bottle of Dry Riesling or Pinot Gris to share. It has become one of Leo and the harvest crew’s favorite lunches—and a small tradition that signals another vintage is nearly in the cellar.

Adapted from a recipe by America’s Test Kitchen, it’s also an easy one to bring home for a cozy fall dinner.

New England Fish Chowder

Serves: 6–8
Prep Time: 20 minutes
Total Time: 1 hour, 10 minutes

Ingredients

  • 5 slices bacon, finely chopped
  • 2 onions, minced
  • ¼ cup flour
  • 4 (8 oz.) jars clam juice
  • 1 lb. red potatoes, scrubbed and cut into ½-inch pieces
  • 1¼ cups heavy cream
  • ½ cup white wine
  • 2 teaspoons minced thyme, fresh or dried
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 lbs. cod fillets, rinsed, patted dry, and cut into 1-inch chunks
  • ¼ cup fresh parsley, minced

Directions

  1. Crisp the bacon. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
  2. Build the chowder. Add the onions and cook in the bacon fat over medium heat until softened. Stir in the flour and cook for 1 minute. Slowly add the clam juice, scraping up any browned bits from the bottom of the pot. Stir in the potatoes, cream, white wine, thyme, bay leaves, and ½ teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
  3. Add the fish. Gently stir in the cod and bring the chowder to a brief simmer. Remove from the heat, cover, and let stand for about 10 minutes, or until the fish is cooked through and flakes easily.
  4. Finish and serve. Remove the bay leaves and season with salt and pepper to taste. Ladle into bowls and finish with crispy bacon and fresh parsley.

Pour a Glass

Serve the chowder with a warm, crusty baguette and plenty of butter, then pour a chilled glass of Sweet Cheeks Dry Riesling or Pinot Gris alongside it. The bright acidity of either wine is a refreshing match for the chowder’s creamy richness.

It may have started as a way to feed a hungry harvest crew, but this is one harvest tradition worth bringing to your own table.