Description
A rich and creamy fish chowder featuring tender chunks of white fish, hearty potatoes, and savory bacon, simmered in a flavorful broth with fresh herbs. Perfect for a comforting and satisfying meal in just 40 minutes.
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
Other Ingredients
- 4 slices bacon, chopped
- 4 cups fish or chicken stock
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Peel and dice the potatoes, chop the onion, celery, and garlic, and cut the fish into chunks to have everything ready for cooking.
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces and set aside, leaving 1-2 tablespoons of the bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the unsalted butter to the pot with bacon fat. Sauté the diced onion, celery, and minced garlic until they become soft and fragrant, about 5 minutes, creating a flavorful base.
- Simmer Potatoes: Add the diced potatoes, bay leaf, and dried thyme to the pot, then pour in the fish or chicken stock. Bring to a simmer and cook for 15 minutes until the potatoes are tender but not falling apart.
- Add Fish and Cream: Gently stir in the fish chunks and heavy cream. Continue simmering the chowder carefully (do not boil) for 5 to 7 minutes until the fish flakes easily, ensuring a creamy texture.
- Season and Garnish: Season the chowder with salt and pepper to taste. Remove and discard the bay leaf. Serve topped with the crispy bacon pieces and freshly chopped parsley for added taste and color.
Notes
- Use firm, white fish fillets like cod, haddock, or halibut for the best texture.
- Do not boil the chowder after adding cream to avoid curdling.
- Reserve some bacon fat to cook the vegetables for enhanced flavor.
- You can substitute heavy cream with half-and-half for a lighter version, though the chowder might be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days.
