Fish Chowder
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A hearty fish chowder made with firm fish fillets, potatoes, and cream, flavored with salt pork or bacon and fresh herbs.
Ingredients
- 4 ounces salt pork or bacon, diced
- 2 large onions, chopped
- 3 bay leaves
- 1 tablespoon chopped thyme
- 3 medium red potatoes, peeled, halved lengthwise, and cut into ¼-inch slices
- 1 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock (opens in new tab)
- 3 pounds firm fish fillets (salmon, monkfish, cod, or wolffish), skin removed
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons chopped parsley and/or chervil
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 ounces salt pork or bacon, diced
- 2 large onions, chopped
- 3 bay leaves
- 1 tablespoon chopped thyme
- 3 medium red potatoes, peeled, halved lengthwise, and cut into ¼-inch slices
- 1 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
- 3 pounds firm fish fillets (salmon, monkfish, cod, or wolffish), skin removed
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons chopped parsley and/or chervil
Let's Cook
-
Step 1.
Add to a large soup pot and cook, stirring, over medium heat until beginning to crisp, 6 to 8 minutes: 4 ounces salt pork or bacon, diced
-
Step 2.
Add: 2 large onions, chopped; 3 bay leaves; 1 tablespoon chopped thyme
-
Step 3.
Cook, stirring, until the onions are tender but not browned, 8 to 10 minutes. Stir in: 3 medium red potatoes, peeled, halved lengthwise, and cut into ¼-inch slices; 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
-
Step 4.
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20 minutes. Remove the bay leaves and stir in: 3 pounds firm fish fillets (salmon, monkfish, cod, or wolffish), skin removed; 1 cup heavy cream
-
Step 5.
Simmer (do not boil) until the fish is cooked through and beginning to flake, 8 to 10 minutes. The fish will come apart in large chunks. Season with: Salt and black pepper to taste; 2 tablespoons chopped parsley and/or chervil