Creamy Fish Chowder
Experience the warmth and comfort of a classic seafood chowder with this easy and flavorful recipe. Tender chunks of cod, savory bacon, and wholesome vegetables come together in a creamy and satisfying broth. Perfect for a cozy meal any time of the year, this dish is sure to delight your taste buds and warm your soul.
— Constant Cookbook
Ingredients
- 2 thick-cut bacon slices, chopped
- 1 leek, halved, rinsed and sliced
- 1 large russet potato, peeled and cut into small
- cubes
- 1 1/2 cups fish stock or water
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. cod or other firm white-fleshed fish fillets,
- pin bones removed and fillets cut into bite-size
- pieces
- 1 1/2 cups milk
Instructions
- In a Dutch oven or saucepan over medium-low heat, cook the bacon, stirring occasionally, until it renders most of its fat but is not crisp, about 4 minutes. Add the leek and potato and cook, stirring frequently, until the leek softens, 6 to 8 minutes. (Adjust the heat as needed so the vegetables do not brown or stick.)
- Add the stock, the 1/2 tsp. salt and a pinch of pepper to the pan and bring just to a boil. Reduce the heat to medium-low, cover and simmer until the potato is tender, about 20 minutes.
- Season the fish lightly with salt and pepper. Add the fish and milk to the pan and cook, uncovered, over medium-low heat until the fish easily flakes apart, about 10 minutes. Taste and adjust the seasonings with salt and pepper. Ladle the chowder into bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Seafood,</I> by Jay Harlow (Oxmoor House, 2007).
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