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Ingredients
- 3ounces bacon (about 3 to 4 slices), diced
- 3tablespoons unsalted butter
- 2medium leeks, white and light- green parts, thinly sliced
- ¾teaspoon kosher salt, more as needed
- ¼teaspoon hot smoked paprika
- ¼cup dry white vermouth or white wine
- 2cups fish stock, store-bought or homemade
- ½pound fingerling potatoes, sliced into ¼-inch rounds
- 3thyme sprigs
- 2cups whole milk
- 10ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks
Nutritional analysis per serving (4 servings)
410 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 21 grams protein; 979 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
- Step 2
Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
- Step 3
Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.
Private Notes
Comments
This was delicious but I made some changes: I used smoked eel instead of whitefish and subbed bulgarian yogurt for the milk. Started off with beef stock that had a touch of smoked salmon flavored vodka simmered in it then added jerusalem artichoke in place of the potato. Finally finished it with Gigante beans. Amazing - will make again. Just kidding made per recipe it was excellent.
I replaced the bacon with an equal portion of Trader Joes hot smoked salmon and replaced the thyme with saffron and the soup was delicious. ( Also added sourdough croutons).
Have now made this twice -- and now add about a pound of mussels, using their poaching stock as the basis for the soup and throwing the mussels back into the pot at the end. Everyone has loved it.
This chowder is exquisite! Delicately flavoured & beautiful in a wide bowl. The leeks add sweetness & creaminess & I wouldn't substitute with onions or shallots. I used 1 cup oat milk & 1 cup 2% milk & haddock. I can't wait to make it again!
Simple, complex, and wonderful. Because of what was on hand, used halibut, chicken stock, and russet potatoes. Threw in some frozen corn and fresh spinach for more veg. Oh, and a little hot sauce at the end.
Im certainly no cook, but often “make dinner” to take the pressure off my wife, the true cook in the family. This was really good, and super easy for a novice in the kitchen like myself. On my wife’s suggestion, I added a bit of liquid smoke, some leftover shrimp from a Superbowl party, and lactose free/fat free milk instead of whole milk. It’s a definite crowd pleaser!