Easy Fish Chowder Recipe

🧂 Ingredients

• 3 strips bacon

  chopped
• 1 tablespoon butter
• 1 medium yellow onion

  chopped
• 3 carrots

  chopped
• 3 large Yukon Gold potatoes

  chopped
• 1 cup corn

  fresh or frozen
• 2 cups fish stock

  or chicken stock
• 1 bay leaf
• 1 tablespoon paprika
• 1 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 to 2 pounds cod or another firm white fish

  pin bones removed, cut into 2-inch pieces
• 1 cup milk

  half and half, or heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

• 1 Heat a Dutch Oven over medium-high heat and add the butter. Once melted, add the
  chopped bacon, onions, and carrots. Sauté until translucent and softened; about
  3 to 4 minutes.
• 2 Add the potatoes, corn, stock (or water), bay leaf, paprika, salt, and pepper.
  The liquid should barely cover the potatoes. Add or reduce the liquid as needed.
• 3 Bring the chowder to a simmer, then lower the heat to medium and cook, covered,
  until the potatoes are mostly soft; 10 to 15 minutes. Remove the lid and reduce
  the heat to medium-low. Stir in the milk or cream and heat through until it has
  thickened a bit; 2 to 3 minutes.
• 4 Be careful not to boil the chowder after the milk or cream has been added. Milk
  curdles easier than cream and needs to be watched more carefully. Reduce heat as
  needed. Maintain a steamy temperature, not a simmering temperature.
• 5 Add chopped fish to the chowder and cook until the fish cooked through; about 5
  minutes. Remove from the heat and add the chopped parsley.
• 6 Serve with crusty bread.

Nutrition Info