Smoky Fish Chowder Recipe

Name: Smoky Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces bacon (about 3 to 4 slices), diced; 3 tablespoons unsalted butter; 2 medium leeks, white and light- green parts, thinly sliced; 3/4 teaspoon kosher salt, more as needed; 1/4 teaspoon hot smoked paprika; 1/4 cup dry white vermouth or white wine; 2 cups fish stock, store-bought or homemade; 1/2 pound fingerling potatoes, sliced into 1/4-inch rounds; 3 thyme sprigs; 2 cups whole milk; 10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Servings: persons

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

1
In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes.
2
Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
3
Spoon off all but 2 tablespoons of bacon fat from the pot.
4
Add butter and let melt.
5
Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes.
6
Stir in paprika; cook 1 minute.
7
Pour in vermouth and simmer until almost completely evaporated, about 2 minutes.
8
Stir in stock, 1 cup water, potatoes, thyme and remaining salt.
9
Simmer until potatoes are tender, about 25 minutes.
10
Add milk and cooked bacon to pot; bring to a simmer.
11
Add fish and cook until just opaque, 2 to 4 minutes.
12
Use a fork to flake fish into large pieces.
13
Taste and adjust seasoning if necessary.
14
Remove thyme.
15
Serve immediately.

393

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.

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 11 ingredients. The key ingredients include: 3 ounces bacon (about 3 to 4 slices), diced, 3 tablespoons unsalted butter, 2 medium leeks, white and light- green parts, thinly sliced, 3/4 teaspoon kosher salt, more as needed, and more.

Yes, Smoky 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!

Smoky Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions