Chunky Snapper and Root Vegetable Chowder Recipe

Name: Chunky Snapper and Root Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 4 ounces thick-cut bacon, cut into 1/4-inch dice; 1 yellow onion, chopped; 1/2 cup all-purpose flour; 5 cups fish stock, clam juice or chicken broth, warmed; 3 baking potatoes (1 3/4 pounds), peeled and cut into 1-inch pieces; 3 turnips (10 ounces), peeled and cut into 1-inch pieces; 2 parsnips (10 ounces), peeled and cut into 1-inch pieces; 1 celery root (1 pound), peeled and cut into 1-inch pieces; 1 1/2 teaspoons chopped thyme; 3 cups whole milk; 1 1/2 pounds skinless red snapper fillet, cut into 1 1/2-inch pieces; 1/4 cup fresh lemon juice; 1 teaspoon Worcestershire sauce; Hot sauce; 2 tablespoons chopped parsley; Kosher salt; Pepper; Chopped dill, for garnish

Servings: persons

1 tablespoon canola oil
4 ounces thick-cut bacon, cut into 1/4-inch dice
1 yellow onion, chopped
1/2 cup all-purpose flour
5 cups fish stock, clam juice or chicken broth, warmed
3 baking potatoes (1 3/4 pounds), peeled and cut into 1-inch pieces
3 turnips (10 ounces), peeled and cut into 1-inch pieces
2 parsnips (10 ounces), peeled and cut into 1-inch pieces
1 celery root (1 pound), peeled and cut into 1-inch pieces
1 1/2 teaspoons chopped thyme
3 cups whole milk
1 1/2 pounds skinless red snapper fillet, cut into 1 1/2-inch pieces
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
Hot sauce
2 tablespoons chopped parsley
Kosher salt
Pepper
Chopped dill, for garnish

1
In a large enameled cast-iron casserole, heat the oil.
2
Add the bacon and cook over moderate heat until crisp.
3
Add the onion and cook until beginning to brown, about 5 minutes.
4
Whisk in the flour and cook until lightly browned, about 2 minutes.
5
Whisk in the fish stock and bring to a simmer.
6
Add the potatoes, turnips, parsnips, celery root and thyme and simmer over moderate heat until tender, about 20 minutes.
7
Add the milk and cook, stirring occasionally, until the soup is thickened, about 10 minutes.
8
Stir in the snapper, lemon juice, Worcestershire and a dash of hot sauce and cook until the fish is just white throughout, about 5 minutes.
9
Stir in the parsley and season with salt and pepper.
10
Transfer the chowder to bowls and garnish with dill.
11
Serve, passing more hot sauce at the table.

930

kcal

Calories

Fat

Carbs

113

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 1 tablespoon canola oil, 4 ounces thick-cut bacon, cut into 1/4-inch dice, 1 yellow onion, chopped, 1/2 cup all-purpose flour, and more.

Yes, Chunky Snapper and Root Vegetable Chowder falls under the Soups & Stews 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!

Chunky Snapper and Root Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions