A hearty bowl of fish chowder with bacon is the ultimate comfort food, blending the richness of the sea with the smoky goodness of bacon. Perfect for those chilly evenings or when you’re craving something satisfyingly creamy and flavorful.
Why This Recipe Works
- The combination of smoky bacon and tender fish creates a depth of flavor that’s hard to resist.
- Using heavy cream and potatoes gives the chowder its signature creamy and hearty texture.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Customizable with your favorite type of fish or additional seafood for a personal touch.
- Perfect for meal prep, as it tastes even better the next day.
Ingredients
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 4 cups fish stock
- 1 lb white fish fillets (like cod or haddock), cut into chunks
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. This should take about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the drippings in the pot for added flavor.
Step 2: Sauté the Aromatics
Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavorful base for your chowder.
Step 3: Add Potatoes and Stock
Toss in the diced potatoes and pour in the fish stock. Bring the mixture to a boil, then reduce the heat to simmer until the potatoes are tender, about 10 minutes. The potatoes should be fork-tender but not mushy.
Step 4: Incorporate the Fish and Cream
Gently add the fish chunks to the pot and simmer until the fish is cooked through, about 5 minutes. Stir in the heavy cream and let the chowder heat through without boiling to prevent curdling.
Step 5: Season and Serve
Season the chowder with salt and pepper to taste. Ladle into bowls and garnish with the reserved crispy bacon and chopped parsley for a pop of color and texture.
Tips and Tricks
For an even richer flavor, consider browning the onions slightly before adding the garlic. If you’re short on time, pre-cooked bacon can be used, but fresh bacon delivers the best flavor. To make the chowder thicker, mash some of the potatoes against the side of the pot before adding the fish. For a lighter version, substitute half-and-half for the heavy cream, though the texture will be less creamy. Always add the fish last to prevent overcooking, as it cooks quickly.
Recipe Variations
- Add a cup of corn kernels for a sweet crunch.
- Swap out the white fish for salmon for a richer taste.
- Include a handful of shrimp or scallops for a seafood medley.
- For a spicy kick, add a diced jalapeño with the onions.
- Use sweet potatoes instead of regular potatoes for a twist on the classic.
Frequently Asked Questions
Can I use frozen fish?
Absolutely! Just make sure to thaw it completely and pat it dry before adding it to the chowder to prevent excess water from diluting the flavors.
How long does the chowder last in the fridge?
Stored in an airtight container, it’ll keep for up to 3 days. Reheat gently on the stove to avoid separating the cream.
Can I make this recipe dairy-free?
Yes, substitute the heavy cream with coconut milk for a dairy-free version that’s just as creamy and delicious.
Summary
This creamy fish chowder with bacon is a comforting, flavorful dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.