Smoked Fish Chowder Recipe

Name: Smoked Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, kernels cut from the cobs; 1 1/2 pounds (large) red-skinned potatoes, peeled and cut into 1/2-inch dice; 3 tablespoons unsalted butter; 2 fennel bulbs, cored and thinly sliced, fronds reserved and chopped; 2 (large) leeks, white and pale green parts only, cut into 1/4-inch dice; 1 (large) onion, thinly sliced; 2 sprigs thyme; 1 bay leaf; Salt; Freshly ground pepper; 1 quart plus 3 cups milk; 1 cup heavy cream; 1 pound smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked

Servings: persons

2 ears of corn, kernels cut from the cobs
1 1/2 pounds (large) red-skinned potatoes, peeled and cut into 1/2-inch dice
3 tablespoons unsalted butter
2 fennel bulbs, cored and thinly sliced, fronds reserved and chopped
2 (large) leeks, white and pale green parts only, cut into 1/4-inch dice
1 (large) onion, thinly sliced
2 sprigs thyme
1 bay leaf
Salt
Freshly ground pepper
1 quart plus 3 cups milk
1 cup heavy cream
1 pound smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked

1
In a large saucepan of boiling salted water, cook the corn until just tender, about 1 minute. With a slotted spoon, transfer the corn to a bowl. Add the potatoes to the boiling water and cook until tender, about 6 minutes. Drain the potatoes and add to the bowl.
2
In a large pot, melt the butter. Add the fennel slices, leeks, onion, thyme and bay leaf and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the milk, cream, corn and potatoes and simmer for about 3 minutes, smashing some of the potatoes to thicken the soup. Discard the thyme sprigs and bay leaf. Add the fish and simmer until heated through, about 2 minutes. Season lightly with salt and pepper. Ladle the chowder into bowls, garnish with fennel fronds and serve.

478

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 13 ingredients. The key ingredients include: 2 ears of corn, kernels cut from the cobs, 1 1/2 pounds (large) red-skinned potatoes, peeled and cut into 1/2-inch dice, 3 tablespoons unsalted butter, 2 fennel bulbs, cored and thinly sliced, fronds reserved and chopped, and more.

Yes, Smoked 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.

That's it — enjoy your meal!

Smoked Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions