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Classic Fish Chowder

Print Recipe
Course Appetizer, dinner, Lunch, Main Course
Cuisine American, Seafood

Ingredients
  

  • 2 tbsp butter
  • 2 garlic cloves
  • 1 medium onion, finely diced
  • 1 cup diced celery
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 2 large Yukon Gold Potatoes, peeled and diced
  • 2 cups fish stock
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy (whipping) cream
  • 1/2 tsp smoked paprika
  • zest of one lemon
  • 2 cups chopped white fish
  • 2 tbsp fresh dill leaves for garnish
  • 1 tbsp finely diced fresh chives
  • sea salt and freshly ground black pepper

Instructions
 

  • In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn't burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 to 10 minutes.
  • Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
  • Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.
Keyword appetizer, chowder, classic fish chowder, cod, dinner, fish, main course, white fish