Ingredients with Measurements:
- 1 lb haddock fillets, skin removed and cut into bite-sized pieces
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- 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 with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 5-10 minutes, until the mixture has thickened slightly.
6. Add the heavy cream, paprika, cumin, salt, and pepper to the pot and stir to combine.
7. Add the haddock pieces to the pot and simmer for 5-7 minutes, until the fish is cooked through and flaky.
8. If desired, use an immersion blender to blend the soup until smooth. Alternatively, leave the soup chunky.
9. Serve hot, garnished with the crispy bacon and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Any white fish can be used in place of haddock
- Turkey bacon or pancetta can be used in place of regular bacon
- Vegetable broth can be used in place of chicken broth for a vegetarian version
Variations:
- Add diced potatoes to the soup for a heartier chowder
- Use smoked paprika for a smoky flavor
- Add a can of corn or diced carrots for extra vegetables
Tips and tricks:
- Be sure to remove the skin from the haddock fillets before cutting into bite-sized pieces
- Use a slotted spoon to remove the bacon from the pot to prevent it from becoming soggy
- If using an immersion blender, be sure to blend the soup in short bursts to prevent splatters
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley and a few pieces of crispy bacon on top.
Garnishes:
Chopped parsley and crispy bacon
Pairings:
Crusty bread or oyster crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more chicken broth or heavy cream to thin it out. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
Chowder is a type of soup that originated in the Northeastern United States in the 18th century. It typically contains seafood, potatoes, and cream.
Flavor profiles:
Creamy, smoky, savory
Serving suggestions:
Serve the chowder as a main course for lunch or dinner.
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