Smoky Fish Chowder

Name: Smoky Fish Chowder
Total time: 40 min
Yield: 3 to 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

By Melissa Clark

Total Time: 40 minutes
Rating: 5(1,535)
Comments: Read comments

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it’s got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can’t find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you’ll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Featured in: A Weeknight Fish Chowder Reminiscent of the Shore

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Ingredients

Yield:3 to 4 servings

3ounces bacon (about 3 to 4 slices), diced
3tablespoons unsalted butter
2medium leeks, white and light- green parts, thinly sliced
¾teaspoon kosher salt, more as needed
¼teaspoon hot smoked paprika
¼cup dry white vermouth or white wine
2cups fish stock, store-bought or homemade
½pound fingerling potatoes, sliced into ¼-inch rounds
3thyme sprigs
2cups whole milk
10ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Ingredient Substitution Guide

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Preparation

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

Ratings

5 out of 5

1,535 user ratings

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Comments

JR7 years ago

This was delicious but I made some changes: I used smoked eel instead of whitefish and subbed bulgarian yogurt for the milk. Started off with beef stock that had a touch of smoked salmon flavored vodka simmered in it then added jerusalem artichoke in place of the potato. Finally finished it with Gigante beans. Amazing - will make again. Just kidding made per recipe it was excellent.

Blm7 years ago

I replaced the bacon with an equal portion of Trader Joes hot smoked salmon and replaced the thyme with saffron and the soup was delicious. ( Also added sourdough croutons).

Barbara7 years ago

Have now made this twice -- and now add about a pound of mussels, using their poaching stock as the basis for the soup and throwing the mussels back into the pot at the end. Everyone has loved it.

Tory2 months ago

I had leftover homemade potato leek soup, so it made putting this soup together quick, easy and delicious! We used hake from the freezer, it was great in the soup. Glad we could enjoy it before the tariffs make hake and other imported seafood too costly.

Montclair Janet3 months ago

This was good - but what does 1/4 teaspoon of smoked paprika do? I added about a tablespoon along with some extra vegetables that I had on hand. With all of that it needed a little more body, so I added about 1/2 cup of heavy cream. The chowder was very good!

Joanne4 months ago

Used half sunchokes and half potatoes. Used veggie bouillon. Added reduced cream along with milk. Seafood was long cod and scallops. Delicious.

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