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Classic Fish Chowder

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

Method
 

  1. 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.
  2. 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).
  3. 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.