White Fish & Leek Chowder
User Reviews
5
6 reviews
Excellent
White Fish & Leek Chowder
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A rustic, brothy fish chowder that comes together easily and is ready in under an hour.
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Ingredients
- 3 Tablespoons butter unsalted
- 2 thin leek white and light-green parts only
- 3 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/4 cup dry vermouth or white wine
- 4 cups seafood broth or fish stock, vegetable stock
- 1 cup clam juice
- 1 pound Yukon Gold potato halved, petite
- 3 thyme fresh, sprigs
- 1 bay leaf
- 1/2 teaspoon Worcestershire sauce
- black pepper to taste, freshly ground
- salt to taste, fine sea salt
- 1 cup sweet corn fresh, frozen or canned, kernels
- 1 cup heavy cream 35%
- 2 oz haddock or cod, halibut or other white fish, fillets
For serving
- black pepper
- hot sauce
- oyster crackers saltines or rustic bread
Instructions
- Halve the leeks lengthwise, fan out, thoroughly rinse and pat dry. Thinly slice the leeks crosswise.
- Melt the butter in a large pot or Dutch oven over medium-low heat. Add the leeks and sauté until softened, 8 to 10 minutes, stirring frequently.
- Add the garlic and smoked paprika and sauté until fragrant, about 1 minute. Pour in the vermouth and scrape the bottom of the pan to deglaze it. Sauté until the alcohol has cooked off, 1 to 2 minutes.
- Stir in the seafood broth, clam juice, potatoes, thyme sprigs, bay leaf, and Worcestershire sauce. Season with salt and pepper (about 1/2 teaspoon of each).
- Cover the pot and simmer over medium heat, stirring occasionally, until the potatoes are fork-tender, 15 to 20 minutes.
- Uncover, reduce the heat to low, and stir in the corn and heavy cream. Carefully nestle the fish fillets into the broth and season lightly with salt and pepper. Cover the pot and simmer undisturbed until the fish flakes easily with a fork and is cooked through, 8 to 10 minutes.
- Give the chowder a gentle stir, breaking the fish into nice-size chunks. Remove the pot from the heat (compost or discard the bay leaf and thyme sprigs), Give it a taste and add more salt and pepper, if needed.
- Ladle the chowder into individual bowls and top each with some grinds of black pepper. If desired, serve with your favourite hot sauce and some oyster crackers.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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