Ingredients with Measurements:
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of potatoes, peeled and diced
- 2 cups of fish stock
- 1 cup of water
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of white fish, cut into bite-sized pieces
- 1 cup of heavy cream
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Immersion blender (optional)
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 and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes, fish stock, water, bay leaf, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Add the white fish to the pot and simmer until the fish is cooked through, about 5-7 minutes.
5. Remove the bay leaf from the pot. Using an immersion blender, blend the soup until it is partially pureed, leaving some chunks of potato and fish. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.
6. Stir in the heavy cream and chopped fresh parsley. Heat the soup until it is hot, but do not let it boil.
7. Serve the creamy fish chowder with the reserved crispy bacon on top.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 23g
Saturated Fat: 12g
Cholesterol: 113mg
Sodium: 958mg
Potassium: 1005mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 2g
Protein: 24g
Substitutions for ingredients:
- Instead of white fish, you can use salmon, cod, or haddock.
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add corn or carrots to the chowder for extra flavor and texture.
- Use smoked fish for a smoky flavor.
- Add a splash of white wine to the soup for a more complex flavor.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- If you don't have an immersion blender, you can use a potato masher to partially puree the soup.
- To make this recipe ahead of time, prepare the soup without the cream and bacon, then refrigerate or freeze. When ready to serve, reheat the soup and stir in the cream and bacon.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot, but do not let it boil.
Presentation ideas:
Serve the creamy fish chowder in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish the soup with crispy bacon, chopped fresh parsley, or croutons.
Pairings:
Serve the chowder with crusty bread or oyster crackers.
Suggested side dishes:
Serve the chowder with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more fish stock or water to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a type of soup that originated in North America, particularly in New England. It traditionally consists of seafood, potatoes, and cream.
Flavor profiles:
This creamy fish chowder is savory, slightly smoky, and has a rich, creamy texture.
Serving suggestions:
Serve this creamy fish chowder as a main course for lunch or dinner.
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