Ingredients with Measurements:
- 1 pound of firm white fish (such as cod or haddock), cut into bite-sized pieces
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 cups of potatoes, peeled and diced
- 2 cups of chicken or fish broth
- 1 cup of heavy cream
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion, celery, and garlic to the pot and sauté until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, chicken or fish broth, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
4. Add the bite-sized pieces of fish to the pot and simmer for another 5-7 minutes, or until the fish is cooked through.
5. Remove the bay leaf from the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Ladle the chowder into soup bowls and garnish with the crispy bacon and chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking bacon, vegetables, and potatoes
- Simmer for cooking fish and chowder
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 28g
- Protein: 22g
- Sodium: 700mg
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- You can use any firm white fish for this recipe, such as halibut or tilapia.
- If you don't have bacon, you can use butter or olive oil for sautéing the vegetables.
- You can use vegetable broth instead of chicken or fish broth for a vegetarian version of this recipe.
- If you don't have heavy cream, you can use half-and-half or whole milk.
Variations:
- You can add other seafood to this chowder, such as shrimp or clams.
- You can add corn or carrots to the chowder for extra flavor and texture.
- You can use fresh thyme instead of dried thyme for a stronger herb flavor.
Tips and Tricks:
- Make sure to cut the fish into bite-sized pieces so that it cooks evenly.
- Don't overcook the fish or it will become tough and rubbery.
- You can make this chowder ahead of time and reheat it on the stove or in the microwave.
Storage Instructions:
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the chowder on the stove over medium heat or in the microwave until heated through.
Presentation Ideas:
- Serve the chowder in soup bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Crispy bacon and chopped fresh parsley
Pairings:
- Serve this chowder with crusty bread or oyster crackers for dipping.
Suggested Side Dishes:
- A simple green salad or roasted vegetables would be a great side dish for this chowder.
Troubleshooting Advice:
- If the chowder is too thick, you can add more broth or cream to thin it out.
- If the chowder is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
Food History:
- Fish chowder is a traditional New England dish that dates back to the 1700s. It was originally made with salt pork, potatoes, and fish, and was a staple food for fishermen and sailors.
Flavor Profiles:
- This chowder is creamy, savory, and slightly smoky from the bacon.
Serving Suggestions:
- Serve this chowder as a main course for lunch or dinner.
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Taste: Savory, Creamy, Fishy, Comforting, Hearty