Smoked-Whitefish Chowder Recipe

Name: Smoked-Whitefish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 cup heavy cream; 1 cup milk; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 3 celery ribs, finely chopped; 1 leek, white and light green parts only, thinly sliced; 1 teaspoon chopped thyme; 1 cup dry white wine; 3 1/2 cups chicken stock or low-sodium broth; One 10-ounce package frozen corn kernels, thawed; One 2-pound smoked whitefishskin and bones discarded, fish coarsely flaked (3 cups); 2 tablespoons chopped dill; 2 tablespoons chopped flat-leaf parsley; Tabasco

Servings: persons

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
1 leek, white and light green parts only, thinly sliced
1 teaspoon chopped thyme
1 cup dry white wine
3 1/2 cups chicken stock or low-sodium broth
One 10-ounce package frozen corn kernels, thawed
One 2-pound smoked whitefishskin and bones discarded, fish coarsely flaked (3 cups)
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Tabasco

1
In a medium saucepan, cover the potato chunks with the cream and milk.
2
Season lightly with salt and pepper and bring to a boil.
3
Partially cover the saucepan and simmer until tender, about 15 minutes.
4
Meanwhile, in a large soup pot, melt the butter in the oil.
5
Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes.
6
Add the wine and boil until nearly evaporated, about 5 minutes.
7
Add the chicken stock and season very lightly with salt.
8
Using a slotted spoon, transfer half of the cooked potatoes to a bowl.
9
Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth.
10
Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes.
11
Stir in the whitefish.
12
Add the dill and parsley and season with Tabasco.
13
Serve hot.

802

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 17 ingredients. The key ingredients include: 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks, 1 cup heavy cream, 1 cup milk, Salt and freshly ground pepper, and more.

Yes, Smoked-Whitefish 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-Whitefish Chowder

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