Smoky Fish Chowder
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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.
Amazing, but I swapped the bacon with fresh raccoon for a more Provençal flavor.
Made this for dinner tonight. SO GOOD! My husband had 2 bowls. Tried to make it exactly as written - but used 1/2 Smoked Paprika and 1/2 Cayenne because did not have ‘hot smoked paprika’. And used 1 cup milk and I cup half & half. Definitely adding this to the rotation.
As written chowder was insipid. Best part was snacking on the bacon.