Smoked Whitefish Chowder
- 20m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
A creamy chowder featuring smoked sea bass, bacon, and vegetables in a smoked chicken stock base. The fish is smoked with mesquite for a robust flavor, then flaked into the chowder with potatoes and crème fraîche.
Ingredients
- 454 g sea bass
- 4.93 ml extra-virgin olive oil
- 9.86 ml Savory Rub
- 29.6 ml unsalted butter
- 113 g thick-cut bacon finely diced
- 237 ml celery finely diced
- 118 ml carrot finely diced
- 355 ml leeks rinsed and finely diced, white and pale green parts only
- 78.9 ml all-purpose flour
- 828 ml whole milk
- 591 ml Smoked Chicken Stock
- 1 bay leaf
- 680 g Yukon gold potatoes diced
- 177 ml crème fraîche
- 14.8 ml freshly squeezed lemon juice
- 9.86 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 148 mg
- Iron: 1.03 mg
- Magnesium: 45.2 mg
- Phosphorus: 238 mg
- Potassium: 458 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g sea bass
- 4.93 ml extra-virgin olive oil
- 9.86 ml Savory Rub
- 29.6 ml unsalted butter
- 78.9 ml all-purpose flour
- 828 ml whole milk
- 591 ml Smoked Chicken Stock
- 1 bay leaf
- 177 ml crème fraîche
- 14.8 ml freshly squeezed lemon juice
- 9.86 ml kosher salt
Prepare
- 113 g thick-cut bacon, finely diced
- 237 ml celery, finely diced
- 118 ml carrot, finely diced
- 355 ml leeks, rinsed and finely diced, white and pale green parts only
- Dice 680 g Yukon gold potatoes
Let's Cook
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Step 1.
Preheat the smoker to 225°F using mesquite or hickory wood. Mesquite will lend a smokier taste than milder fruitwoods.
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Step 2.
Season the fish with the olive oil and Savory Rub, then place it in the smoker. Smoke for 30 to 45 minutes, until the internal temperature reaches 140°F.
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Step 3.
While the fish smokes, in a large stockpot over medium heat, melt the butter. Add the diced bacon and cook for 6 minutes, until browned.
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Step 4.
Add the celery and carrots to the pot and sauté until tender, about 4 minutes.
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Step 5.
Add the leeks and cook for 2 to 3 minutes, stirring occasionally.
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Step 6.
Gradually sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly to prevent lumps.
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Step 7.
Whisk in the milk and Smoked Chicken Stock. Add the bay leaf and stir until the mixture comes to a simmer, about 8 minutes.
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Step 8.
Add the diced potatoes, cover the pot, and simmer over low heat for 30 minutes, stirring frequently with a metal fish spatula to scrape the bottom and prevent scorching.
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Step 9.
After 30 minutes, check the potatoes for tenderness. Add the smoked fish (flaked into chunks), crème fraîche, lemon juice, and 2 teaspoons kosher salt. Stir to incorporate. Taste and add more salt if desired.
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Step 10.
Remove from heat. Serve with croutons or oyster crackers, fresh cracked black pepper, and fresh watercress dressed with lemon juice.