This chowder is rich in flavor using fish stock as a secret ingredient.
Course Soup
Keyword fish
Servings 6people
Ingredients
Bacon and Vegetables
8ouncesBacondiced
1 cup Oniondiced
1cupCelerydiced
1 cupCarrotdiced
Stock and Potatoes
3tablespoonsLemon Juicefresh
1quartSeafood Stock
1Bay Leaf
1poundPotatoes1 inch cubes
Cream and Cod
2cupsHeavy Cream
1teaspoonThymedried
1teaspoonDilldried
1/2teaspoonCelery Salt
1/4teaspoonWhite Pepper
1 1/2poundsCodcut into 1 1/2 inch pieces
Smoked Salmon
1/3poundSmoked Salmon Filetshredded
Instructions
Bacon and Vegetables
In a 5 to 6 quart Dutch oven, sauté bacon over medium low heat for about 8-10minutes. Stir often to render the fat without overcooking the bacon. Do not let bacon turn crispy. Remove bacon with a slotted spoon and set to the side. Add the onions, celery and carrots and cook until tender, about 10 minutes. Drain the bacon fat from the vegetables and discard fat. Return vegetables to Dutch oven.
Stock and Potatoes
Maintaining medium low heat, drizzle the fresh lemon juice over the vegetables, stirring to coat the vegetables. Add the fish stock and bay leaf. Bring to a boil. Once boiling, add the potatoes and cook until tender, about 8 minutes. Using a fork or a potato smasher, smash half of the potatoes to thicken the chowder.
Cream and Cod
Add cream, seasonings, and bacon. Heat to a simmer, do not let it boil. When chowder is warm, add fish and cook for10 minutes or until fish is cooked through. Remove the bay leaf.
Smoked Salmon
Ladle chowder into warm bowls. Top with smoked salmon.
Notes
To Reheat: Gently reheat over a low heat. Fresh Herbs: Substitute 1 tablespoon each of fresh thyme and fresh dill.