Fish Chowder
This rich and creamy fish chowder, inspired by New England flavors, is perfect for cozy evenings and family gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
For the Chowder Base
- 4 slices turkey bacon, chopped Can substitute with regular bacon
- 1 medium onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 750 ml fish stock
- 250 ml clam juice Can substitute with additional fish stock or vegetable broth
- 2 medium potatoes, diced
- 1 leaf bay leaf
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- ½ tsp smoked paprika (optional)
- 680 g white fish, cubed Use cod, haddock, or salmon
- 240 ml cream
- 120 ml milk
- ¼ cup parsley, chopped For garnish
- 1 tbsp lemon juice (optional)
Instructions
Cooking the Chowder
- In a large pot, cook the chopped turkey bacon over medium heat until crisp. Once done, remove it from the pot and set it aside, leaving the rendered fat in the pot.
- In the same pot with the bacon fat, sauté the diced onion and chopped celery for about 5 minutes until they begin to soften.
- Add the minced garlic and butter, stirring until the butter melts and the garlic is fragrant.
- Sprinkle in the flour and mix well. Cook for a minute to create a roux, which will help thicken your chowder.
- Gradually add the fish stock and clam juice, stirring constantly to avoid lumps.
- Toss in the diced potatoes, bay leaf, thyme, salt, pepper, and smoked paprika if using. Bring the mixture to a gentle simmer.
- Let it simmer for 15–20 minutes, or until the potatoes are tender.
- Gently add the cubed fish and cook for another 5–7 minutes, until the fish is cooked through and flaky.
- Stir in the cream and milk, mixing well to combine.
- Remove the bay leaf, taste, and adjust the seasoning if necessary.
- Ladle the chowder into bowls and garnish with the reserved turkey bacon, chopped parsley, and a drizzle of lemon juice if desired.
Notes
This chowder is best enjoyed warm, served in deep bowls topped with fresh parsley and crispy turkey bacon. Pair it with crusty bread or warm rolls for a filling meal.