Dive into the heart of New England with a bowl of creamy Fish Chowder that’s as comforting as a seaside sunset! This classic American dish is the perfect blend of rich flavors and fresh ingredients, making it a must-try for seafood lovers and culinary adventurers alike. With crispy bacon, tender white fish, and sweet corn swimming in a velvety broth, this chowder will transport your taste buds straight to the coast. Whether you’re warming up on a chilly evening or impressing guests at your next gathering, this recipe promises to deliver a taste of tradition that will leave everyone asking for seconds. Ready to make a splash in your kitchen? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 slices bacon, diced
- 1 onion, chopped
- 2 cups potatoes, diced
- 1 cup corn kernels
- 1 teaspoon thyme
- 4 cups fish stock
- 1 pound white fish, cubed
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot, cook diced bacon over medium heat until crisp and golden brown, rendering out the fat and creating a flavorful base for the chowder.
- Add chopped onions to the bacon and fat, sautéing until they become translucent and soft, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Incorporate diced potatoes and corn kernels into the pot, stirring to coat with the bacon and onion mixture, allowing the vegetables to begin softening.
- Sprinkle dried thyme over the vegetables, adding depth and aromatic flavor to the developing chowder base.
- Pour fish stock into the pot, ensuring it covers the vegetables completely, and bring the mixture to a gentle simmer.
- Cook the vegetables in the stock for approximately 15-20 minutes, or until potatoes are tender but not falling apart, maintaining a low and steady heat.
- Gently add cubed white fish to the simmering pot, cooking for an additional 5-7 minutes until the fish is just cooked through and begins to flake.
- Reduce heat to low and slowly stir in heavy cream, creating a rich and velvety texture throughout the chowder.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Allow the chowder to rest for 5 minutes off the heat to let flavors meld together before serving hot, garnished with additional crisp bacon bits if desired.
Tips
- Choose Fresh Fish: For the best flavor, opt for fresh, high-quality white fish such as cod or haddock. Frozen fish can be used, but make sure to thaw it completely before adding it to the chowder.
- Bacon Flavor: Don’t rush the bacon step! Allow it to crisp up nicely, as the rendered fat adds a delicious depth of flavor to the chowder.
- Cut Uniformly: Dice your potatoes and fish into even-sized pieces to ensure they cook evenly and provide a consistent texture in every spoonful.
- Simmer Gently: Keep the heat low and maintain a gentle simmer when cooking the vegetables and fish. This prevents the fish from becoming tough and the potatoes from breaking apart.
- Creamy Consistency: For an ultra-creamy chowder, consider using a mix of heavy cream and whole milk. This will balance richness with a lighter texture.
- Season Gradually: Always taste and adjust seasoning towards the end of cooking. The flavors will intensify as the chowder simmers, so add salt and pepper incrementally.
- Rest Before Serving: Allowing the chowder to rest for a few minutes off the heat helps the flavors meld beautifully, enhancing the overall taste experience.
- Garnish for Presentation: Top each bowl with a sprinkle of crispy bacon bits or fresh herbs like parsley or chives for a pop of color and an extra layer of flavor.With these tips in mind, you’re set to create a Fish Chowder that’s sure to impress! Happy cooking!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
