My Recipe Box - Fish Chowder (Updated)

St. Lawrence Market Toronto

October 2018

I originally found the recipe at Damn Delicious. 

October 2021 - I noticed I had three chowder recipes in my recipe box and my clam chowder had evolved into a fish chowder. This clam chowder, a smoky bacon clam chowder and then a Jamie Oliver smoky haddock corn chowder from my 30 Minutes cookbook. In reality, I now do my own combination of these recipes so I updated this version with my changes.

Sometimes I use bacon and sometimes I don't.

FISH CHOWDER


yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES

INGREDIENTS:

4 slices bacon, diced 
2 tablespoons unsalted butter/bacon fat
2 cloves garlic, minced
1 onion, diced
2 stalks of celery, chopped

2 russet potatoes, peeled and diced

1/2 teaspoon dried thyme

1/2 teaspoon Old Bay seasoning see below to make your own

3 tablespoons all-purpose flour gluten free or corn starch
1 cup milk
1 cup chicken stock or fish stock
2 (6.5-ounce) cans chopped clams, juices reserved
1 bay leaf

1 cup cream

Haddock or whatever fish you have

Shrimp
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Optional 

Corn

DIRECTIONS:

Heat a large stockpot or Dutch oven over medium high heat with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly.
Add bacon and cook until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.

Add another splash of water to loosen the flavourful bits on the bottom. Melt butter/bacon fat in the stockpot. Add garlic, celery and onion, potatoes and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme, until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, chicken/fish stock, clam juice, Old Bay and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. 
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.

Add haddock and shrimp or whatever fish you are using.
Stir in cream and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more stock or cream as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.

OLD BAY SEASONING - or make your own!!