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Creamy Fish Chowder
5 from 9 votes

Creamy Fish Chowder

This creamy fish chowder gets a Thai makeover with flavors of coconut milk, lemongrass, ginger, and lime, for a unique spin on a comfort food favorite.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 to 12
Calories: 545 kcal
Course: Soup
Cuisine: Thai

Ingredients

  • ¼ cup butter unsalted
  • ½ cup all-purpose flour
  • ¼ pound Bacon diced, thick cut
  • 1 yellow onion , roughly chopped
  • ½ garlic finely diced or pressed, head
  • 1 3- inch ginger peeled and diced, finger
  • 2 bay leaf
  • galangal to taste
  • cayenne pepper , to taste
  • 2 celery sliced, stalks
  • 2 carrot peeled and sliced
  • 4-8 ounces white wine
  • 5-6 potato unpeeled and roughly chopped, red
  • 3 cups vegetable stock (chicken or fish stock also work)
  • 2 talks lemongrass , cleaned and smashed
  • 2 kaffir lime leaves ( or 1 heaping teaspoon lime zest)
  • ½ cup heavy cream
  • 1 ½ cups milk whole
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 15- ounce coconut milk from cans
  • 1 pound salmon skinned and shredded or rustically cut, raw, Copper River
  • cilantro for garnish, cilantro leaves, red jalapeño
  • jalapeño for garnish, cilantro leaves, red jalapeño

Instructions

    Cup of Yum
  1. In a small saucepan, melt the butter over medium high heat. Whisk in the flour and cook for 3 minutes, whisking continually, or until the flour browns lightly and smells nutty. Remove from the heat and set aside.
  2. Slowly cook the bacon in a heavy stockpot over medium heat until the bacon fat is rendered and the bacon begins to crisp. Add the onion, garlic, ginger, bay leaves, galangal and cayenne pepper. Then add in the carrots and celery, stir and sauté until the vegetables become soft.
  3. Stir in the wine and cook until the wine has reduced and absorbed into the veggies. Add the potatoes and sauté for 3-4 minutes. Add the stock, lemon grass, kaffir lime leaves or zest, milk and the cream.
  4. Raise to medium high heat and bring mixture to a low boil. Stir in the roux and cook until the mixture thickens, about 5-8 minutes. Season with kosher salt and freshly ground black pepper to taste.
  5. You can cool at this point and save for later, or add the coconut milk and any extra seasonings to taste.
  6. When the soup is hot and creamy, add the chopped fish and simmer for a few minutes until the fish is just done and still tender.

Notes

  • recipe from Mikal Berry of Fishwives Food Truck, Cordova Alaska

Nutrition Information

Serving 1g Calories 545kcal (27%) Carbohydrates 38g (13%) Protein 20g (40%) Fat 35g (54%) Saturated Fat 22g (110%) Cholesterol 81mg (27%) Sodium 543mg (23%) Potassium 1245mg (26%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3237IU (65%) Vitamin C 14mg (16%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 to 12

Amount Per Serving

Calories 545

% Daily Value*

Serving 1g
Calories 545kcal 27%
Carbohydrates 38g 13%
Protein 20g 40%
Fat 35g 54%
Saturated Fat 22g 110%
Cholesterol 81mg 27%
Sodium 543mg 23%
Potassium 1245mg 26%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 3237IU 65%
Vitamin C 14mg 16%
Calcium 106mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.