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Creamless Fish Chowder
with butter lettuce salad

Active: 30 Total: 30

Fish cooks fast, making this an easy and speedy soup to start off the week. For added flavor, it includes tender caramelized leeks and bacon. This recipe was last featured in 2021.



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
Creamless Fish Chowder:
  • Bacon - 4 strips , chopped
  • Cauliflower - 1 lb , florets
  • Leeks - 2 , thinly sliced
  • Green onions - 1 stalk , chopped; white and green parts combined
  • Fish, any white variety - 1 lb , chopped into bite-sized pieces
  • Bay leaves - 1
  • Paprika, smoked - 1 tsp
  • Old bay seasoning (opt) - 1 tsp
  • Salt - 1/2 tsp
  • Stock, any type - 4 cups
  • Lemon juice - 2 tsp


  1. Bacon / Cauliflower / 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. Green onions / Cucumbers / Lettuce - Prep as directed.

  4. Fish - Chop into bite-sized pieces. Pat dry and season with some salt and pepper.

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  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, 6 to 8 minutes.

  4. Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.

  5. Add stock and cauliflower and bring to a simmer. Cover and simmer until cauliflower is tender, 6 to 8 minutes. (Note: Adjust heat as needed to keep the liquid simmering gently but not bubbling over.)

  6. When cauliflower is tender, remove and discard bay leaves.

  7. If you’d like a thicker soup, use an immersion blender to blend a small portion of the soup and cauliflower. (The blended cauliflower will serve as a natural thickener.)

  8. Add fish and simmer until fish is cooked through, ~5 minutes more. Stir in lemon juice. Taste and season with some salt and pepper.

  9. When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.

  10. Serve soup with green onions and bacon. Enjoy salad on the side.



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