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.

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: 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.

Smoked Fish Chowder

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