Hearty Chowder Made from Smoked Fish

Hearty Chowder Made from Smoked Fish

Looking for a tasty twist on traditional chowder? Try this simple yet delectable Smoked Fish Chowder recipe that brings a touch of Ocean to the heartland. This recipe, inspired by the dish served at Atlanta's The Optimist, is a quick and easy 30-minute meal that'll satisfy your cravings. Use any locally-sourced, smoked white fish you can find in the market.

Pair your chowder with homemade herb crackers, Parker House Rolls, or oyster crackers. Want something different? Check out our Quinoa Chowder with Spinach, Feta, and Scallions or our Mushroom and Wild Rice Chowder for other yummy options.

• Difficulty: Easy
• Total: 25 min
• Active: 25 min

Ingredients (7)

• 1 cup diced bacon
• 2 cups diced yellow onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 quarts half and half
• 2 quarts heavy cream
• 1 cup white wine
• Your preferred smoked white fish
• Kosher salt, to taste

Instructions

1. Heat a large, heavy-bottomed saucepan or small stock pot over medium-high heat. Cook your diced bacon until the fat is rendered, and it becomes crispy.
2. Add diced onions, carrots, and celery, and sweat them for 5 minutes, or until onions become translucent, stirring occasionally.
3. Deglaze the pot with the white wine and simmer for a minute or two, until the alcohol is cooked out.
4. Add the heavy cream and half and half, and bring to a gentle boil.
5. Gently break up the smoked fish into pieces using a wooden spoon, and stir it into the boiling mixture. Heat it through for a minute, then remove the pot from the heat and check the seasoning. Add kosher salt to taste if needed, and serve.

Worried about finding the perfect recipe? Check out my suggested recipe for a general Smoked Fish Chowder. It features a rich, creamy broth, veggies, and smoked fish, all coming together in about 30 minutes.

Bonus Recipe: Smoked Fish Chowder

Ingredients: (for 4-6)

• 1 lb smoked fish (such as cod or salmon), diced
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups diced potatoes
• 2 cups diced carrots
• 2 cups fish broth
• 1/2 cup heavy cream
• Optional: 2 diced tomatoes
• Fresh parsley or chives for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook it until it becomes translucent, about 5 minutes.
2. Add garlic, thyme, paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. Add the diced potatoes and carrots. Cook for about 5 minutes, or until they soften slightly.
4. Pour in the fish broth and add the diced smoked fish. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Add the heavy cream and let it simmer for a few more minutes to allow the flavors to meld together. If using tomatoes, add them now and cook for an additional 2-3 minutes.
6. Adjust the seasoning as needed.
7. Serve the chowder hot, garnished with fresh parsley or chives, along with a side of crusty bread for dipping.

Enjoy your culinary adventures!

1. This Smoked Fish Chowder recipe, with its rich, creamy broth, veggies, and smoked fish, is categorized under 'nutrition' and 'recipes', providing a quick and easy, 30-minute meal.
2. To follow the instructions, first, simmer the diced onions, carrots, and celery in a heavy-bottomed saucepan after cooking bacon, then deglaze the pot with white wine.
3. In the bonus recipe for a general Smoked Fish Chowder, add diced tomatoes (optional) after simmering the chowder for 15-20 minutes.
4. The prepared Smoked Fish Chowder, whether from the main recipe or the bonus one, can be paired with various options such as homemade herb crackers, Parker House Rolls, or oyster crackers, dnl.

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