Description
This hearty and delicious fish chowder is an easy-to-make crowd pleaser. Perfect for winter gatherings!
Ingredients
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4 slices bacon, chopped
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2 tablespoons unsalted butter
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1 large onion, finely chopped
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4 celery stalks with leaves, finely chopped
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Kosher salt, freshly ground pepper
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3 large Yukon Gold potatoes (about 1.5 lb.), peeled, cut into 1/2″ pieces
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4 cups best-quality fish broth, such as Aneto Fish Broth
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1 tablespoon fresh thyme leaves
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1 pounds skinless cod, haddock, or pollock fillets, cut into 2″ pieces
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1/4 cup half-and-half
- Optional Garnishes: chopped parsley, chopped chives, extra bacon bits, oyster crackers
Instructions
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Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towels.
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Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.
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Add potatoes, fish broth and thyme. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
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Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.
- Garnish each bowl with bacon bits and fresh herbs if desired. Serve with warm bread, sourdough rolls or oyster crackers if desired.
Notes
Chowder can be made up to 2 days in advance.
Keywords: Chowder, Soup, Meals for a Crowd, Holiday Food