Fish Chowder
with butter lettuce salad
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Ingredients
- Bacon - 4 strips, chopped
- Leeks - 2, thinly sliced
- Chives - 1 Tbsp, chopped
- Potatoes, Yukon gold or baby yellow potatoes - 8 oz, cubed
- Fish, any white variety - 1 lb, chopped into bite-sized pieces
- Bay leaf - 1
- Paprika, smoked - 1 tsp
- Old bay seasoning (opt) - 1 tsp
- Salt - 1/2 tsp
- White wine - 1/2 cup (sub stock)
- Stock, any type - 4 cups
- Heavy cream - 1/2 cup
- Oyster crackers (opt) - for serving
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Cucumbers - 6 oz, cubed
- Butter lettuce - 8 oz, leaves chopped or torn
Nutrition Facts
Prep
- Bacon / Leeks - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Chives / Potatoes / Cucumbers / Lettuce - Prep as directed.
- Fish - Chop into bite-sized pieces. Pat dry and season with some salt and pepper.
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Make
- Heat a Dutch oven over medium heat. Add bacon and fry, stirring occasionally, until bacon is crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate.
- Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
- To heated pan add leeks and bay leaves. Saute until leeks are very tender, ~5 minutes.
- Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.
- Pour wine over leeks and bring to a simmer. Simmer ~3 minutes to reduce slightly.
- Add stock and potatoes and return to a simmer. Cover and simmer until potatoes are tender, 10 to 15 minutes. (Note: Adjust heat as needed to keep the liquid simmering gently but not bubbling over.)
- When potatoes are tender, remove and discard bay leaves.
- If you’d like a thicker soup, use an immersion blender to blend a small portion of the soup and potatoes. (The blended potatoes will serve as a natural thickener.)
- Add fish and simmer until fish is cooked through, ~5 minutes more.
- Remove soup from heat and stir in cream. Taste and season with some salt and pepper.
- When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.
- Serve soup with chives, bacon, and crackers (if using). Enjoy salad on the side.
Nutrition Facts
Reviews
Ratings
30 reviews
Made this exactly as written and it was good with a nice flavor but a little thin. Next time I’ll use more potatoes and the immersion blender.
0 HelpfulExcellent flavors! Doubled the potatoes. Served with french bread. I recommend picking a fish that has moderate or high omega 3 fats, since that's the main benefit of eating fish. I chose flounder. It was fishy, but that's hard to avoid.
0 HelpfulYum!! Possibly my favorite Cook Smarts soup ever?! We used cod, didn’t use an immersion blender or extra potatoes, and it was perfect as is. The bacon adds a lot of flavor, but when we made extra the next time it made our soup way too salty! (The salad is boring though.)
0 HelpfulReally good, kids like it too. I doubled the spices, but next time I won't double the Old Bay...it makes it too salty. Or alternatively I can back off my broth concentrate. Could easily double up on the potatoes next time. I like using the immersion blender on this one.
0 Helpful