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Fish Chowder
with butter lettuce salad

Active: 30 minTotal: 30 min

This is a classic version of fish chowder that uses aromatics, spices, and savory bacon to build layers of flavors.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Tags

Ingredients

Servings:
4
Metric
Fish Chowder:
  • 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
Butter Lettuce Salad:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bacon / Leeks - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Chives / Potatoes / Cucumbers / Lettuce - Prep as directed.
  4. Fish - Chop into bite-sized pieces. Pat dry and season with some salt and pepper.

Make

  1. 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.
  2. Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
  3. To heated pan add leeks and bay leaves. Saute until leeks are very tender, ~5 minutes.
  4. Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.
  5. Pour wine over leeks and bring to a simmer. Simmer ~3 minutes to reduce slightly.
  6. 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.)
  7. When potatoes are tender, remove and discard bay leaves.
  8. 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.)
  9. Add fish and simmer until fish is cooked through, ~5 minutes more.
  10. Remove soup from heat and stir in cream. Taste and season with some salt and pepper.
  11. When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.
  12. Serve soup with chives, bacon, and crackers (if using). Enjoy salad on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (30)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (8)

26 reviews

Delicious!!! Made it with haddock and the fish came out flaky and perfect.

By: Marin
Posted: May 23, 2020
Diet: Original
0 Helpful

Loved it! Double the potatoes and used the immersion blender.

By: Megan
Posted: May 22, 2020
Diet: Vegetarian
0 Helpful

Didn’t have high expectations - but very tasty! Followed another reviewer’s advice and doubled the potatoes. Worked well.

By: Jennifer
Posted: May 09, 2020
Diet: Vegetarian
0 Helpful

Really good chowder and I’m from New England so I’m picky about my chowder!

By: Diane
Posted: May 08, 2020
Diet: Original
0 Helpful

Wow, sleeper hit! All 3 usually picky kids (ages 0, 2, and 7) and 2 grownups devoured this.

By: Jessica
Posted: May 07, 2020
Diet: Original
0 Helpful

Loved this dish, next time I would double the potatoes though.

By: Karen
Posted: May 05, 2020
Diet: Vegetarian
0 Helpful