Smoked Fish Chowder

Ingredients

  • 8 oz slab bacon or salt pork, diced
  • 3 T butter, unsalted
  • 2 onions, sliced or diced
  • 1 t dried thyme, or 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 2 c red or Yukon Gold potatoes, peeled and cut into ½-inch dice
  • 2 ½ c fish or chicken stock, clam juice, or water
  • + 8 more ingredients
    • 2 ½ c heavy cream (or 1 1/4 cup milk and 1 1/4 cup cream)
    • 1 lb whole white fish fillets, such as haddock, cod, or ocean perch
    • 1 lb smoked fish fillets, such as trout, mackerel, salmon (thick roasted and smoked type), or bluefish, flaked or cut into irregular pieces
    • 2 T chopped fresh parsley
    • 2 T snipped fresh chives
    • 1 T chopped fresh thyme, savory or marjoram leaves, optional
    • Smoked Paprika Salt, Sweet or Spicy
    • Freshly ground black pepper

Cook bacon or salt pork in a 3- or 4-quart heavy-bottomed saut pan or Dutch oven over medium-low heat until crisp. Remove to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from pan, add butter, and raise heat to medium. Add onions, thyme and bay leaf. Saut until onions are...

View full recipe at Relish

Comments

Variations on Smoked Fish Chowder

  • Smoked Fish Chowder
    • 1 1/2 cups chicken broth
    • 1 pound finnan haddie (smoked haddock)
    • 1 1/2 cups water
    • 2 teaspoons cornstarch
    • 1 1/2 cups half-and-half or milk
    • +7 other ingredients
  • Smoked Fish Chowder
    • 1 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1/2 pound smoked trout fillets, skinned and flaked
    • 2 celery ribs, thinly sliced
    • +6 other ingredients


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