with butter lettuce salad
- 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
- 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.
- 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.
- Add wine, 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.
Delicious, indulgent (more in feeing than in actual content) and special: we loved this chowder and the relatively simple salad. Note: We’re a semi-pescatarian house, so we replaced the bacon with sautéed onions doused in smoked paprika with a little dash of tamari.1 Helpful
Made without bacon and subbed some seasoning for oldbay, it was delicious! Kids loved it.0 Helpful
Excellent chowder. Rich and satisfying. (The fish I've selected has been fishy.)0 Helpful
Wow, this was amazing. We made some biscuits to serve with it and it was restaurant quality. We ate ourselves silly.0 Helpful
The kids said “can we make this again sometime?” Made it with 25% more leeks and potatoes because that was the size of the package the came in and used half and half instead of heavy cream, because that’s what we had, and followed a recipe online to make Old Bay spice. Might use less salt next time.0 Helpful
YUM! The former Marylander in me was happy to see Old Bay in this recipe. We used frozen haddock for this which worked well. We don't eat bacon so we cooked finely chopped mushrooms down until they resembled crispy bits. That worked well. We also omitted the heavy cream and it was still so delicious and satisfying. Blended half of the soup and left about half of the potato chunks which made it feel creamy.0 Helpful
One of the best things I've ever cooked. Absolutely delicious.0 Helpful