Classic Fish Chowder
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Prep Time:
15 minutes -
Cook Time:
35 minutes -
Serves:
6
Ingredients
- 1 lb. large Yukon Gold potatoes (about 2)
- 4 slices thick-cut bacon, diced
- 1 large yellow onion, diced
- 2 stalks celery, thinly sliced
- 1 tsp. fresh thyme leaves
- 1 bay leaf
- 1 1/2 lb. skinless white fish fillets (at least 1/2-inch thick), such as cod, halibut or snapper
- Kosher salt and freshly ground black pepper
- 1 carton (32 oz.) Kitchen Basics® Original Seafood Stock
- 1 cup heavy cream
- 1 Tbsp. chopped fresh parsley leaves, plus more for garnish
- Oyster crackers
-
Prep Time:
15 minutes -
Cook Time:
35 minutes -
Serves:
6
Print Recipe
This creamy yet not-too-thick fish chowder has chunks of perfectly cooked fish, bacon, potatoes and celery. Use mild-flavored white fish such as cod, halibut or snapper, or even a combination, and make sure to season it before cooking so each bite is flavorful.
Prep & Cook Instructions
- Peel and quarter potatoes, then slice into 1/4-inch thick pieces; set aside. Cook bacon 9 to 10 minutes in a Dutch oven over medium heat until browned and crisp. Add onion, celery, thyme and bay leaf. Cook 7 to 8 minutes, until tender. Meanwhile, check fish for bones and cut into 1 1/2-inch chunks; season all over with salt and pepper.
- Add stock to vegetables and bring to a boil over medium-high heat. Add potatoes and bring back to a simmer. Simmer 10 to 12 minutes over medium heat, until tender. Add fish and cream and gently cook 3 to 4 minutes (do not bring to a boil), stirring occasionally, until fish is just cooked through and flakes easily (thinner fish fillets will cook faster).
- Remove from heat. Discard bay leaf and stir in parsley. Season to taste with salt and pepper. Serve with oyster crackers, garnished with more parsley.
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