Fish Chowder
with butter lettuce salad

Name: Fish Chowder
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 strips Bacon, chopped; 2 Leeks, thinly sliced; 1 Tbsp Chives, chopped; 8 oz Potatoes, Yukon gold or baby yellow potatoes, cubed; 1 lb Fish, any white variety, chopped into bite-sized pieces; 1 Bay leaf; 1 tsp Paprika, smoked; 1 tsp Old bay seasoning (opt); 1/2 tsp Salt; 1/2 cup White wine (sub stock); 4 cups Stock, any type; 1/2 cup Heavy cream; 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 1/2 Tbsp Oil, olive; 6 oz Cucumbers, cubed; 8 oz Lettuce, butter, leaves chopped or torn

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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
Lettuce, butter - 8 oz , leaves chopped or torn

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 and bacon. Enjoy salad on the side.

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