Creamy Comforting Fish Chowder
Happy Monday? Hopefully you had a nice relaxing weekend. On Friday I was in the mood for a creamy warm soup. I had some cod filets in the freezer so naturally I thought of fish chowder. I love making fish chowder! It’s not something I make often, but it’s always so easy and delightful when I do make it. It’s a great way to add fish to our diet in a way that is tasty and very easy to eat. It has creaminess from the milk, hardiness from the vegetables, and sweetness from the corn. I don’t usually add mushrooms, but I had them in the fridge and they turned out to be a nice addition. What more can one ask for when one wants a comforting bowl of soup?
Fish Chowder (adapted from Epicurious) Serves 4-6
4 slices bacon
2 Tbs unsalted butter
2-3 Tbs flour (2 Tbs if using cream, 3 Tbs if using milk)
1 medium onions, diced
3 cloves garlic, minced
2 stalks celery, chopped
1 carrots, chopped
1/2 cup corn
1 dried bay leaves
3-4 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 cups potatoes, cubed
4 cups stock (I used chicken stock)
Kosher or sea salt and freshly ground black pepper
2-3 firm white fish filets (cod, tilapia..etc)
1 cup milk, half n half, or heavy cream
3-4 tablespoons fresh chives, minced
1. Heat a 4- to 6-quart heavy pot over low heat and add the the bacon. Cook about 5 minutes per side until cooked through and crisp.
2. Remove to plate and cut into little pieces. Set aside. Leave about 1 Tbs of the bacon fat or oil in the pot.
3. Add the butter, onions and garlic, stirring occasionally with a wooden spoon, until the onions and soft and translucent.
4. Add flour and continue to stir for another 2 minutes.
5. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
6. Add bay leaf and thyme.
7. Reduce the heat to low and season with salt and pepper.
8. Add the fish fillets and cook over low heat for 7 minutes.
9. Gently stir in the milk and adjust any season as necessary.
10. Turn off heat.
11. Garnish with chopped chives and bacon pieces and enjoy!