fish chowder

Categories: Soups, Posted by Sandy Bergsten


2 slices thick bacon, cut into ½ pieces

1 medium onion, diced 

2 small to medium Yukon gold potatoes, diced 

kosher salt and freshly ground pepper 

¼ teaspoon smoked paprika 

1 cup frozen sweet corn kernels

4 cups fish stock, or 1:1 clam juice and water

small bay leaf

½ cup white wine 

¼ cup heavy cream 

½ pound cod

1 tablespoon Italian parsley, chopped



In a medium soup pot brown the bacon over medium heat until crisp, about 5 minutes. Using a slotted spoon transfer the bacon to a paper-towel-lined plate to drain.

Over medium heat add the diced onion and potatoes to the bacon fat until the onions have gone translucent. Add a pinch of kosher salt, a few grinds of black pepper and a ¼ teaspoon of smoked paprika. 

Add the white wine and bring to a boil. Add the fish stock and bay leaf, bring to a boil then lower to a simmer. Cook until the liquid has reduced by a third and the potatoes are tender, stirring occasionally. Add the frozen corn and heavy cream. Simmer until it heats through and thickens slightly. Add the cod in one piece. Simmer for 5 minutes. Stir in the chopped parsley and reserved bacon. With the spoon break the fish into pieces. Taste for seasoning.

Ladle into bowls and serve with crusty bread.

Serves 2 generously

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