Creamy Fish Chowder Recipe
This creamy fish chowder is made with bacon, potatoes, vegetables, fresh thyme, fish stock, white fish, and a splash of cream. It is hearty, comforting, and full of fresh seafood flavor.
Ingredients
- 4 strips bacon, chopped
- 2 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 2 cups peeled and diced Yukon Gold potatoes, about 3 medium potatoes
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour or white rice flour for gluten-free
- 2 cups fish stock, seafood stock, or low-sodium chicken broth
- ¼ cup heavy cream
- ½ teaspoon Old Bay seasoning
- 1 pound skinless, boneless white fish fillets, such as cod, grouper, snapper, haddock, or halibut
- kosher salt and black pepper
- chopped fresh parsley chives, or green onions, for garnish
- oyster crackers or saltines for serving
Instructions
- Cook the chopped bacon in a large soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside for garnish. Leave about 1 tablespoon of bacon fat in the pot.
- Add 1 tablespoon of butter to the bacon fat. Add the onion, celery, and carrots. Season lightly with salt and pepper. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Add the potatoes and thyme to the pot. Stir to coat the potatoes with the vegetables, bacon fat, and butter.
- Add the remaining tablespoon of butter. Sprinkle the flour over the vegetables and potatoes. Cook, stirring constantly, for 1 to 2 minutes, until everything is coated and the flour loses its raw taste.
- Slowly pour in the fish stock while stirring. Scrape up the browned bits from the bottom of the pot.
- Bring the chowder to a gentle boil, then reduce the heat to medium-low. Simmer for 10 to 12 minutes, or until the potatoes are fork-tender.
- Turn the heat down to low. Add the fish and Old Bay seasoning. Cook for 3 to 5 minutes, just until the fish turns opaque and flakes easily. If the pieces are thick, cook for 5 to 7 minutes.
- Stir in the heavy cream. Warm the chowder gently for 1 to 2 minutes, but do not let it boil.
- Taste and adjust the salt and pepper as needed.
- Ladle into bowls and top with the crispy bacon and fresh parsley, chives, or green onions. Serve with oyster crackers or saltines.
Notes
- For the best flavor, use homemade fish stock. You can make it ahead and refrigerate it for up to 3 days or freeze it in 1-cup or 2-cup containers.
- For gluten-free chowder, substitute white rice flour for the all-purpose flour.
- Do not boil the chowder after adding the cream or the broth may separate.
- Use firm wild-caught white fish like cod, grouper, snapper, halibut, or hogfish.
- Store leftover fish chowder in an airtight container in the refrigerator for up to 3 days.
- Warm gently on the stovetop over medium-low heat until heated through.
Nutrition
Calories: 461.4kcalCarbohydrates: 32.9gProtein: 32.3gTotal Fat: 22.8gSaturated Fat: 10.8gCholesterol: 103.1mgSodium: 687mgPotassium: 1170.6mgFiber: 4.3gSugar: 4.2g
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