Creamy, dreamy fish chowder is perfect for a chilly early spring evening- or anytime. Curl up and enjoy. Don’t forget some warm, crusty bread.
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This is going to be so much fun!
So, get your apron (and your groove) on and start cooking!
Creamy Dreamy Fish Chowder
What You Need
- 8 oz. bacon
- Three tablespoons butter
- One large Vidalia onion, finely chopped
- One shallot minced
- Four celery stalks finely chopped
- Kosher salt Freshly ground pepper
- Three large Yukon Gold potatoes (about 1-1 1/4 lb.), peeled (optional) and cubed into 1/2″ pieces
- One cup of fish stock or chicken stock (I prefer chicken stock)
- 8 oz clam juice
- Two tablespoons fresh thyme leaves
- One 1/2-2 pounds skinless cod, haddock,
- 2 cups half-and-half 2 cups of whole milk
What To Do
- Line a half sheet pan with foil and cook the bacon at 400 until nicely browned, about 15 minutes- do not overcook it- you do not want it too crispy.
- (If you prefer to cook the bacon in the pan on the stove you can. I find that cooking it in the oven is the best way. The bacon cooks evenly, and there is less of a mess and splattering.)
- Place the bacon on paper towels and pat the excess fat off.
- Add two tablespoons of the bacon fat in a Dutch oven or heavy pot and set the heat to medium.
- Add the butter, onion, and celery to the pot.
- Add kosher salt and pepper to taste.
- Cook, stirring occasionally until the onion is translucent and the celery is soft, about 8 minutes.
- Add the potatoes, clam juice, thyme, and broth.
- Bring to a boil, reduce the heat to simmer, and cook until the potatoes are tender, 10–15 minutes.
- Season the fish with salt and pepper and place it on top of the potatoes.
- Cover the pot and cook until fish is opaque and flaky throughout, 5–7 minutes (the timing depends on the thickness of the fish.)
- Add half-and-half and milk one cup at a time allowing several minutes between each additional cup.
- Return it to a simmer and cook for approximately 8-10 minutes.
- Chop the bacon and use it to garnish each bowl.
- Season with kosher salt and fresh pepper just before serving.
- (This can be made up to two days in advance. It is super delicious after a day or two.)
Sparkle On, Friends.