Classic Fish Chowder

Classic Fish Chowder

  • Prep Time:
    15 minutes
  • Cook Time:
    35 minutes
  • Serves:
    6

Ingredients

  • 1 lb. large Yukon Gold potatoes (about 2)
  • 4 slices thick-cut bacon, diced
  • 1 large yellow onion, diced
  • 2 stalks celery, thinly sliced
  • 1 tsp. fresh thyme leaves
  • 1 bay leaf
  • 1 1/2 lb. skinless white fish fillets (at least 1/2-inch thick), such as cod, halibut or snapper
  • Kosher salt and freshly ground black pepper
  • 1 carton (32 oz.) Kitchen Basics® Original Seafood Stock
  • 1 cup heavy cream
  • 1 Tbsp. chopped fresh parsley leaves, plus more for garnish
  • Oyster crackers

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  • Prep Time:
    15 minutes

  • Cook Time:
    35 minutes

  • Serves:
    6
Print Recipe

This creamy yet not-too-thick fish chowder has chunks of perfectly cooked fish, bacon, potatoes and celery. Use mild-flavored white fish such as cod, halibut or snapper, or even a combination, and make sure to season it before cooking so each bite is flavorful.

Prep & Cook Instructions

  1. Peel and quarter potatoes, then slice into 1/4-inch thick pieces; set aside. Cook bacon 9 to 10 minutes in a Dutch oven over medium heat until browned and crisp. Add onion, celery, thyme and bay leaf. Cook 7 to 8 minutes, until tender. Meanwhile, check fish for bones and cut into 1 1/2-inch chunks; season all over with salt and pepper. 
  2. Add stock to vegetables and bring to a boil over medium-high heat. Add potatoes and bring back to a simmer. Simmer 10 to 12 minutes over medium heat, until tender. Add fish and cream and gently cook 3 to 4 minutes (do not bring to a boil), stirring occasionally, until fish is just cooked through and flakes easily (thinner fish fillets will cook faster).  
  3. Remove from heat. Discard bay leaf and stir in parsley. Season to taste with salt and pepper. Serve with oyster crackers, garnished with more parsley.