Smoked Fish Chowder Recipe

Name: Smoked Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, chopped; 2 medium onions, chopped; 1 1/2 pounds russet (baking) potatoes; 2 celery ribs, chopped; 1 1/2 cups chicken broth; 1 1/2 cups water; 10 ounce package frozen baby lima beans; 10 ounce package frozen corn; 2 teaspoons cornstarch; 1 1/2 cups half-and-half or milk; 1 to 2 teaspoons Worcestershire sauce; 1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper; 3 tablespoons minced fresh parsley leaves or fresh dill

Servings: persons

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
10 ounce package frozen baby lima beans
10 ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper
3 tablespoons minced fresh parsley leaves or fresh dill

1
In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp.
2
Add onions and cook, stirring, until softened.
3
Peel potatoes and cut into 3/4-inch cubes.
4
Add potatoes, celery, broth, and water and simmer, covered, 10 minutes.
5
Add lima beans and corn and simmer, covered, 5 minutes.
6
In a small bowl dissolve cornstarch in half -and-half or milk and stir into simmering soup with Worcestershire sauce.
7
Bring soup to a boil, stirring, and add fish.
8
( If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.)
9
Stir in parsley or dill.
10
Soup may be made 2 days ahead (cool uncovered before chilling covered).
11
Reheat gently.

665

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 3 slices bacon, chopped, 2 medium onions, chopped, 1 1/2 pounds russet (baking) potatoes, 2 celery ribs, 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