This rich fish chowder makes a delicious entree or starter soup. With simple ingredients & full flavor, it is perfect for everyday or special occasions.
Finding a nice, rich fish chowder recipe had been on my list for ages. I love fish… and eat a lot of soup. How could I not have a fish soup recipe?
In truth, I think the idea scared me.
I was afraid a rich fish chowder would be fattening. Or expensive (the one my mother used to make practically required a bank loan). Or would require months of testing.
But recently one of my “blogging friends,” David of Cocoa and Lavender, made a beautiful cod chowder. Since I know he has great taste, I threw caution to the wind.
I made it with no additional research, modifying it only to accommodate what I had on hand. My modifications along with the original ingredient list are shown in the recipe.
The resulting rich, fish chowder was everything I expected! Simple but superbly flavorful… Yes!
For years, I have been making meat broth by freezing scraps until I have enough to turn into broth. I am now doing this with shrimp shells (I prefer to cook with raw shrimp whose juices add flavor), leftover sauce from mussels in wine, etc. Of course, commercial broth is an option (for people without OCD).
Just don’t wait as long as I did!
- 2 ounces side pork, diced (aka pork belly. Salt pork or even bacon may be used)
- 1/2 - 1 1/2 teaspoons salt (omit if using salt pork)
- 1 tablespoon butter
- 3 cups thinly sliced onions (or 4 cups sliced leeks, from 3 large leeks)
- 1/2 cup dry white wine
- 2 cups stock from seafood
- ½ pound fingerling potatoes, sliced into 1/4-inch rounds
- 1 teaspoon dried thyme (or 6 sprigs fresh)
- 1 1/2 cups half-and-half*
- 10 ounces cod, or other white fish, cut into 2-inch chunks
- Fry diced side pork in a large saucepan until browned and crisp. Add 1/2 teaspoon salt, butter and onions and cook until onions are very soft but not caramelized. (They will be a bit brown from the pork juices)
- Add wine, stock, potatoes and thyme. Cook for 5 minutes. Add cod chunks and cook another 5-10 minutes until cod is cooked through.
- Add half & half and heat until just hot.Taste and adjust salt as needed.
- *original recipe used 2 cups. I only had 1 1/2 cups left and that worked fine--and cut the calories slightly!
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