Ballycotton Fish Chowder Recipe

Name: Ballycotton Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil (really just a drizzle); 3 ounces bacon; 1 small onion, chopped; salt, to taste; black pepper, freshly ground; 6 ounces potatoes (peeled and cut into 3?8-inch cubes); 2 cups chicken stock (I like Swanson's low sodium); 1 1/2 cups milk (whole milk is nice); 1 pinch cayenne pepper; 4 ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4 ounces white fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ); 3 ounces hot smoked haddock (cut into three fourths inch pieces) or 3 ounces smoked salmon (cut into three fourths inch pieces); 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh parsley

Servings: persons

1 teaspoon olive oil (really just a drizzle)
3 ounces bacon
1 small onion, chopped
salt, to taste
black pepper, freshly ground
6 ounces potatoes (peeled and cut into 3?8-inch cubes)
2 cups chicken stock (I like Swanson's low sodium)
1 1/2 cups milk (whole milk is nice)
1 pinch cayenne pepper
4 ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4 ounces white fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod )
3 ounces hot smoked haddock (cut into three fourths inch pieces) or 3 ounces smoked salmon (cut into three fourths inch pieces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

1
Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
2
Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
3
Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
4
Notes.
5
You want to use about 8 oz of fish total use a balance/combination you like.
6
Be cautious with the salt.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil (really just a drizzle), 3 ounces bacon, 1 small onion, chopped, salt, to taste, and more.

Yes, Ballycotton Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ballycotton Fish Chowder

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