Smoky Fish Chowder
Published February 25, 2014
Evan Sung for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
¾ teaspoon kosher salt, more as needed
¼ teaspoon hot smoked paprika
¼ cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
½ pound fingerling potatoes, sliced into ¼-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks
Nutritional analysis per serving (3 to 4 servings)
23 grams carbs; 85 milligrams cholesterol; 404 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 2 grams fiber; 1002 milligrams sodium; 21 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
- Step 2
Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
- Step 3
Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.
Private Notes
Comments
This was delicious but I made some changes: I used smoked eel instead of whitefish and subbed bulgarian yogurt for the milk. Started off with beef stock that had a touch of smoked salmon flavored vodka simmered in it then added jerusalem artichoke in place of the potato. Finally finished it with Gigante beans. Amazing - will make again. Just kidding made per recipe it was excellent.
I replaced the bacon with an equal portion of Trader Joes hot smoked salmon and replaced the thyme with saffron and the soup was delicious. ( Also added sourdough croutons).
Have now made this twice -- and now add about a pound of mussels, using their poaching stock as the basis for the soup and throwing the mussels back into the pot at the end. Everyone has loved it.
Very good. I was out of smoked paprika so used regular and added some cayenne pepper. I also left the bacon in the whole time (just added everything to it).
This was outstanding. It will definitely go in our rotation. Added a bit more thyme, finely chopped however other than that followed the recipe exactly
To make this for Lent, I replace the bacon with hot-smoked salmon (not lox, mind). The smokiness adds a nice depth without the dominant flavor of bacon. I’ve used tilapia, but I prefer cod, haddock, or roughy.