why make this recipe
Creamy Fish Chowder is a comforting dish that brings warmth and satisfaction in every bowl. It combines the richness of cream with the freshness of fish and the savory flavors of bacon. This chowder is easy to prepare and can be enjoyed on a chilly day or any time you crave a hearty meal. Plus, it’s a great way to incorporate healthy fish into your diet while still enjoying a delicious treat.
how to make Creamy Fish Chowder
Ingredients:
- 8 ounces bacon, chopped
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups fish stock or chicken broth
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups heavy cream
- 1 1/2 pounds cod or other firm white fish, cut into chunks
- 2 tablespoons fresh parsley, chopped
Directions:
- Cook the chopped bacon in a large pot over medium heat until it becomes crisp. Once done, remove it with a slotted spoon and set it aside.
- Add the butter to the pot along with the diced onion and celery. Cook until softened. Then, stir in the minced garlic and cook for an additional 30 seconds.
- Add the diced potatoes to the pot, along with the fish stock, thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer until the potatoes are tender, which should take about 12 to 15 minutes.
- Pour in the heavy cream and stir until the broth is smooth and creamy.
- Add the fish chunks to the mixture and let it simmer gently for 5 to 7 minutes, or until the fish is opaque and flakes easily.
- Remove the bay leaf, stir in most of the bacon and parsley, then ladle the chowder into bowls.
- Top the servings with the remaining bacon and parsley before serving.
how to serve Creamy Fish Chowder
Serve Creamy Fish Chowder hot in bowls. It pairs wonderfully with crusty bread or a side salad. You can garnish each bowl with extra parsley and bacon for added flavor and presentation. Enjoy your warm and hearty chowder as a satisfying meal any time of the year!
how to store Creamy Fish Chowder
To store any leftover chowder, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth if it thickens too much.
tips to make Creamy Fish Chowder
- For an added flavor boost, use homemade fish stock or a high-quality store-bought version.
- Make sure to cut the fish into even chunks for even cooking.
- Feel free to add other vegetables like corn or carrots for extra texture and flavor.
variation
If you’re looking for a different twist, try substituting the cod with salmon or shrimp. You could also add some diced tomatoes for a slightly different taste and texture.
FAQs
- Can I use frozen fish for this recipe?
- Yes, frozen fish can be used. Just ensure to thaw it completely before adding it to the chowder.
- Can I make this recipe ahead of time?
- Yes, you can prepare the chowder a day in advance, but it’s best to add the fish just before serving to maintain its texture.
- Is it possible to make a lighter version of Creamy Fish Chowder?
- Definitely! You can swap the heavy cream with half-and-half or a lower-fat milk to make it lighter, though the texture may differ slightly.
Creamy Fish Chowder
Ingredients
Method
- Cook the chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside.
- Add the butter to the pot and sauté the diced onion and celery until softened. Stir in the minced garlic and cook for an additional 30 seconds.
- Add the diced potatoes, fish stock, thyme, bay leaf, salt, and black pepper to the pot. Bring to a gentle boil.
- Reduce heat and let the mixture simmer until the potatoes are tender, about 12 to 15 minutes.
- Pour in the heavy cream and stir until the broth is smooth and creamy.
- Add the fish chunks and simmer gently for 5 to 7 minutes, or until the fish is opaque and flakes easily.
- Remove the bay leaf, stir in most of the bacon and parsley, then ladle the chowder into bowls.
- Top servings with the remaining bacon and parsley before serving.