fish chowder recipe

Here is a concise fish chowder recipe based on popular New England-style versions:

Fish Chowder Recipe

Ingredients

• 1–2 lbs firm white fish (cod, haddock, halibut), skin removed and cut into chunks
• 3 slices bacon, diced (optional)
• 1 large onion, diced
• 2 ribs celery, diced
• 2 medium white potatoes, peeled and diced
• 3 cups milk or half & half (or evaporated milk for creaminess)
• 4-6 cups fish stock, chicken broth, or water
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: 1-2 teaspoons Old Bay seasoning or nutmeg
• Fresh parsley or chives for garnish

Instructions

1. Cook bacon (if using): In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving bacon fat in the pot.
2. Sauté vegetables: Add butter to the pot (or use bacon fat). Sauté onion and celery until translucent, about 5-10 minutes.
3. Add potatoes and liquid: Add diced potatoes and pour in broth or stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
4. Add fish: Gently add fish chunks to the pot. Cover and simmer until fish is cooked through, about 5-7 minutes.
5. Add dairy: Stir in milk or half & half, warming gently without boiling to avoid curdling.
6. Season: Add salt, pepper, and optional seasonings like Old Bay or a pinch of nutmeg. Stir in cooked bacon if used.
7. Serve: Garnish with fresh parsley or chives. Serve hot with crusty bread or oyster crackers.

This recipe produces a creamy, hearty chowder with tender fish and potatoes, perfect for a comforting meal