Bluefish Chowder Recipe

Name: Bluefish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces meaty slab bacon, cut into 1/3-inch dice; 4 tablespoons unsalted butter; 3 garlic cloves, minced; 2 medium celery ribs, cut into 1/3-inch dice; 1 large onion, coarsely chopped; 1 large jalapeno, seeded and minced; 1 quart Rich Fish Stock; 3 large ears of corn, kernels cut off; 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick; 1 pound plum tomatoespeeled, seeded and cut into 1/2-inch dice; Salt and freshly ground pepper; 2 pounds skinned bluefish fillets, dark flesh discarded, fish cut into 2-inch chunks; 1 1/2 cups heavy cream; 1/4 cup coarsely chopped basil

Servings: persons

4 ounces meaty slab bacon, cut into 1/3-inch dice
4 tablespoons unsalted butter
3 garlic cloves, minced
2 medium celery ribs, cut into 1/3-inch dice
1 large onion, coarsely chopped
1 large jalapeno, seeded and minced
1 quart Rich Fish Stock
3 large ears of corn, kernels cut off
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
1 pound plum tomatoespeeled, seeded and cut into 1/2-inch dice
Salt and freshly ground pepper
2 pounds skinned bluefish fillets, dark flesh discarded, fish cut into 2-inch chunks
1 1/2 cups heavy cream
1/4 cup coarsely chopped basil

1
In a large enameled cast-iron casserole, cook the bacon over low heat until crisp, about 6 minutes.
2
Pour off all but 1 tablespoon of the fat.
3
Add the butter and garlic to the casserole and cook over low heat until the garlic is fragrant, about 30 seconds.
4
Add the celery, onion and jalapeno and cook, stirring occasionally, until the onion is softened but not browned, about 8 minutes.
5
Add the Rich Fish Stock, corn and potatoes and bring to a boil over moderately high heat.
6
Boil until the potatoes begin to soften, about 10 minutes.
7
Mash a few of the potato slices against the side of the casserole to thicken the soup.
8
Add the tomatoes and season with salt and pepper.
9
Add the bluefish and cook over low heat for 5 minutes.
10
Remove from the heat and let stand for 10 minutes.
11
Gently stir in the cream and basil and serve.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 ounces meaty slab bacon, cut into 1/3-inch dice, 4 tablespoons unsalted butter, 3 garlic cloves, minced, 2 medium celery ribs, cut into 1/3-inch dice, and more.

Yes, Bluefish 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.

That's it — enjoy your meal!

Bluefish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions