Blackfish Chowder
Blackfish Chowder is a rich, creamy soup originating from the Northeastern United States, particularly New England and the Mid-Atlantic coast. It features flaky blackfish (tautog) as the star protein, simmered with potatoes, onions, celery, and often salt pork or bacon for depth, all in a milk or cream-based broth. This hearty, warming dish is a classic coastal comfort food, especially popular during cooler months.
🍽️ Nutrition at a glance
This chowder is a balanced, high-protein meal with moderate fat and carbs, primarily from the fish and dairy. A typical serving provides a good dose of lean protein, calcium from the cream, and essential minerals like potassium and selenium, with a rough calorie estimate of 350-450 kcal per bowl.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 22 g |
| Carbs | 24 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Calcium | 150 mg |
| Phosphorus | 250 mg |
| Selenium | 28 mcg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 3.5 mg |
| Magnesium | 40 mg |
| Iron | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Blackfish Chowder is a beloved regional specialty that showcases the use of a local, sustainable fish often caught by recreational anglers. Nutritionally, it's interesting because it combines high-quality marine protein with the creamy richness of dairy, creating a satisfying meal that's both comforting and nutrient-dense.
