Description
This creamy fish chowder is a comforting and hearty soup made with tender white fish, tender potatoes, crispy bacon, and a rich, velvety cream broth. Perfect for a cozy meal, it combines sautéed aromatics and savory flavors with fresh herbs to create a delicious, satisfying dish that serves four.
Ingredients
Scale
Fish and Vegetables
- 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
Broth and Seasonings
- 4 cups fish or chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Dairy and Fat
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Additional Ingredients
- 4 slices bacon, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Peel and dice the potatoes. Chop the onion, celery, and garlic. Cut the fish into bite-sized chunks to ensure even cooking.
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon with a slotted spoon and set aside. Leave 1-2 tablespoons of bacon fat in the pot for added flavor.
- Sauté Aromatics: Add the unsalted butter to the pot with the bacon fat. Sauté the diced onion, celery, and minced garlic until they become soft and fragrant, about 5 minutes, creating a flavorful base for the chowder.
- Simmer Potatoes: Add the diced potatoes, bay leaf, and dried thyme to the pot. Pour in the fish or chicken stock and bring the mixture to a simmer. Cook for approximately 15 minutes, or until the potatoes are tender but not falling apart.
- Add Fish and Cream: Gently stir in the chunks of fish and the heavy cream into the pot. Simmer gently—avoid boiling—to cook the fish until it flakes easily with a fork, about 5-7 minutes. This careful cooking preserves the delicate texture of the fish.
- Season and Garnish: Season the chowder with salt and pepper to taste. Remove the bay leaf. Before serving, top the chowder with the crispy bacon pieces and sprinkle freshly chopped parsley over the dish for brightness and an herbal finish.
Notes
- Use firm white fish varieties like cod, haddock, or halibut for best texture and flavor.
- Do not boil the chowder after adding cream to prevent curdling and preserve creaminess.
- For a thicker chowder, mash some of the cooked potatoes before adding the fish and cream.
- Substitute heavy cream with half-and-half for a lighter chowder, but creaminess may be reduced.
- Leftover chowder can be refrigerated for up to 2 days and reheated gently on the stovetop.
