fish chowder recipe
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Fish Chowder Recipe

Easy Fish Chowder Recipe loaded up with chunky vegetables, Yukon potatoes, crispy bacon and herbs in a delicious creamy broth.
Course Soup
Cuisine Alaskan, American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 395kcal
Author Chef Billy Parisi

Ingredients

  • 8 strips of chopped bacon
  • 1 peeled and small diced yellow onion
  • 4 medium diced stalks of celery
  • 3 finely minced cloves of garlic
  • 1/3 cup of creamy sherry
  • 2 pounds of Alaska halibut fillets
  • ¼ cup of flour
  • 5 large diced Yukon potatoes
  • 16- ounce jar of clam juice
  • 1 cup of water
  • 4 cups of whole milk
  • 1 cup of heavy cream
  • 1 tablespoon each chopped fresh parsley basil, and thyme.
  • sea salt and pepper to taste

Instructions

  • Add the bacon to a large pot over medium heat and cook the bacon until crisp.
  • Remove the bacon lardons and add in the onions, celery, and garlic and sauté for 6 to 8 minutes or until lightly browned.
  • Deglaze with the sherry and cook until the liquid is almost gone about 5 minutes.
  • Add the fish to the top of the veggies and place a top to the pot and cook for 5 to 6 minutes or until the fish is cooked.
  • Add in the flour and mix until combined. The fish should break up with ease.
  • Add in the potatoes, clam juice, water, milk, and heavy cream and cook over low heat until it becomes thick and the potatoes are cooked about 20 to 22 minutes.
  • Finish with fresh herbs salt and pepper.

Nutrition

Calories: 395kcal | Carbohydrates: 26g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 417mg | Potassium: 1035mg | Fiber: 3g | Sugar: 7g | Vitamin A: 748IU | Vitamin C: 14mg | Calcium: 172mg | Iron: 3mg