Creamy Fish Chowder Recipe

🧂 Ingredients

• 2 pounds fish

  cod, halibut, bass, etc.
• 8 strips of bacon

  cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock

  clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes

  cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste

Instructions

• 1 Remove the skin from your fish, and season both sides with salt and pepper.
• 2 Start by browning some diced bacon in a large rondeau pot over medium heat,
  which takes about 6 to 8 minutes.
• 3 Remove the bacon and set it aside.
• 4 Turn the heat to high until it begins to lightly smoke and add in the fish, 2
  tablespoons of unsalted butter, and sear it for 2 to 3 minutes per side or until
  it starts to turn brown. If the fish falls apart, it’s no problem. I sear it to
  add more flavor to the fish and soup.
• 5 Remove the fish and set it to the side.
• 6 Add the onions and leeks to the pot and cook over low to medium heat for 15 to
  20 minutes or until browned while occasionally stirring.
• 7 Pour in the celery and cook for 3 to 4 minutes.
• 8 Stir in the garlic just until fragrant, which takes 30 to 45 seconds.
• 9 Deglaze with the cream sherry and cook to au sec or almost gone and absorbed.
• 10 Add in the stock, thyme, bay leaves, salt, pepper, and potatoes, and bring to a
  boil.
• 11 Once boiling, turn the heat to low-medium, and place back in the pre-seared
  fish.
• 12 Place on a lid and cook for about 5 minutes until the fish is cooked through.
• 13 In the meantime, heat the half and half in a small pot until scalded.
• 14 Add back in the crispy bacon, and pour the half and half into the chowder with
  Worcestershire sauce, hot sauce, salt, and pepper.
• 15 Gently stir the soup to incorporate the flavors and to break apart the fish into
  large bite-size pieces.
• 16 Serve with optional garnishes of chopped fresh parsley, thyme leaves, and oyster
  crackers.

Nutrition Info