Creamy Fish Chowder Recipe
User Reviews
5
Creamy Fish Chowder Recipe
Description
The Creamy Fish Chowder Recipe combines chunks of cod, halibut, or bass with bacon and a blend of yellow onion, leek, and celery gently cooked to release sweetness. The fish is seasoned and pan-seared with butter, contributing a browned flavor that enriches the chowder. Sherry is used to deglaze the pot, concentrating aroma and flavor before adding fish stock, herbs, and cubed Yukon potatoes. The chowder gently cooks until potatoes soften, then half and half is stirred in for creamy texture.
The inclusion of Worcestershire sauce and hot sauce allows customization of seasoning, imparting brightness and a mild tang without overpowering the soup. The chowder has a satisfying smoothness from the dairy, balanced by the earthy vegetables and delicate fish. The bacon provides a smoky background contrast.
This chowder can be served alone or accompanied by crusty bread for a filling meal. It suits cooler weather and occasions requiring a comforting main course. It can be prepared a day ahead and cooled, with refrigeration for up to four days or freezing up to three months. Reheating should be done gently to maintain texture.
White wine selections such as chardonnay or sauvignon blanc can substitute the sherry if desired. For a simpler approach, the fish can be added raw and cooked fully within the broth, skipping the pan-searing step, though this may reduce flavor complexity.
Ingredients
- 2 pounds fish cod, halibut, bass, etc.
- 8 Bacon cut into thin slices, strips
- 2 tablespoons butter unsalted
- 1 yellow onion peeled and small diced
- 2 leek thinly sliced
- 6 celery thickly sliced ribs
- 2 garlic finely minced cloves
- ½ cup sherry creamy
- 6 cups fish stock clam juice, or water
- 2 teaspoons thyme dry
- 2 bay leaf
- 4 Yukon potato cut into 1” cubes or quarter moons, large
- 2 cups half and half
- Worcestershire sauce to taste
- hot sauce to taste
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Remove the skin from your fish, and season both sides with salt and pepper.
- Start by browning some diced bacon in a large rondeau pot over medium heat, which takes about 6 to 8 minutes.
- Remove the bacon and set it aside.
- 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.
- Remove the fish and set it to the side.
- 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.
- Pour in the celery and cook for 3 to 4 minutes.
- Stir in the garlic just until fragrant, which takes 30 to 45 seconds.
- Deglaze with the cream sherry and cook to au sec or almost gone and absorbed.
- Add in the stock, thyme, bay leaves, salt, pepper, and potatoes, and bring to a boil.
- Once boiling, turn the heat to low-medium, and place back in the pre-seared fish.
- Place on a lid and cook for about 5 minutes until the fish is cooked through.
- In the meantime, heat the half and half in a small pot until scalded.
- Add back in the crispy bacon, and pour the half and half into the chowder with Worcestershire sauce, hot sauce, salt, and pepper.
- Gently stir the soup to incorporate the flavors and to break apart the fish into large bite-size pieces.
- Serve with optional garnishes of chopped fresh parsley, thyme leaves, and oyster crackers.
Notes
- This chowder is best eaten immediately but can be made 1 day ahead and stored covered in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months; thaw overnight before reheating gently on the stove or in a microwave.
- White wine like chardonnay or pinot grigio can be used instead of sherry when deglazing.
- Consider halving the recipe if a smaller quantity is needed, as it yields a substantial amount of chowder.
- If pan-searing fish feels difficult, add raw seasoned fish directly to the pot and cook longer within the chowder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 859mg | 36% |
| Potassium | 1137mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 23mg | 26% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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