Creamy Fish Chowder Corn Bacon

This creamy fish chowder is one of those cozy recipes that brings the whole table together A staple inspired by Gullah cooking it delivers a blend of smoky bacon sweet corn and tender chunks of cod in every single bowl The balance of richness and subtle smokiness makes it both comforting and bright which is why it is my go to when I want to feed a crowd or just want to turn a cold day into something special

I first tried this chowder during a beach vacation and now every spoonful reminds me of sandy evenings watching the sun go down with family bowls in hand

Ingredients

• Thick cut applewood smoked bacon: For that smoky flavor base Choose slices with a deep pink color and plenty of streaky fat
• Celery: Brings a light savory foundation Crisp firm stalks work best for texture
• Large yellow onion: Adds sweetness and body to the soup Look for onions with tight skins no soft spots
• Garlic: Fresh cloves offer the best punch Mince just before using for full aroma
• Unsalted butter: Adds richness and helps thicken the chowder Choose high quality butter for better flavor
• All purpose flour: This helps thicken the broth Opt for unbleached flour
• Seafood or vegetable stock: Creates a flavorful base Use homemade or low sodium boxed stock for easier salt control
• Heavy cream: Brings that signature creaminess Use fresh cream for richer results
• Fresh or frozen corn kernels: Adds sweet crunch If using frozen do not thaw first just stir right in
• Russet potatoes: Creamy and hearty when cooked Cut them into equal chunks so they cook evenly
• Smoked paprika: Gives the soup depth and a hint of warmth Go for Spanish smoked paprika if possible
• Kosher salt and freshly ground black pepper: Essential for bringing all the flavors together Crack the pepper fresh for more aromatic taste
• Cod or other firm white fish: It stays tender and flakes perfectly Choose fish that smells clean and looks glossy and moist
• Chopped fresh dill and chives: For garnish and a hint of brightness Choose green vibrant herbs for the most flavor

Step-by-Step Instructions

Cook the Bacon:

Place a large Dutch oven on medium heat Add chopped bacon and let it render slowly Stir occasionally until the fat begins to pool but the bacon is still soft This step infuses the pot with smoky essence and is done in about five minutes

Sweat the Vegetables:

Add celery and onion directly to the bacon and bacon fat Continue cooking for another five minutes until onions look translucent and bacon becomes crisp Vegetables should be tender and vividly aromatic Stir in the minced garlic and let sizzle for another minute

Build the Roux:

Add the unsalted butter letting it melt fully before sprinkling in all purpose flour Stir until the flour absorbs the fat You want to see the mixture get thick and slightly golden Let this cook for about two minutes until bubbles form across the surface This roux helps the soup thicken smoothly

Add the Liquids:

Slowly pour in seafood or vegetable stock Whisk vigorously so no lumps remain Once incorporated add heavy cream and whisk again for a silky base

Pile in the Vegetables and Spices:

Stir in corn potatoes and smoked paprika Season generously with kosher salt and freshly ground black pepper Cover your Dutch oven and keep on medium heat Stir every few minutes and cook about fifteen minutes Potatoes should soften but still hold their shape

Simmer the Fish:

Gently add cod cut into bite size pieces Turn down the heat to low and cover Simmer uncovered five to seven minutes until fish flakes apart with a fork Check seasoning and add more salt and pepper if needed

Finish and Garnish:

Ladle hot chowder into bowls and sprinkle chopped dill and chives on top Add extra crumbled bacon for even more smoky crunch if you like

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Fresh dill has become my favorite topper for this chowder Its fresh green note lifts the rich broth and reminds me of garden afternoons with my grandmother who always pinched herbs fresh just before serving This soup has a way of tying together family traditions and new memories every time

Storage Tips

This chowder holds up well in the fridge for up to three days Store in an airtight container The flavors deepen over time so it can taste even better the next day If you want to freeze it leave out the fresh herbs until reheating and add a splash of cream just before serving to restore creaminess

Ingredient Substitutions

You can swap cod for any firm white fish like haddock or halibut Smoked turkey can stand in for bacon if you want a lighter option If you are out of heavy cream try a mix of whole milk and half and half You can also add shrimp or scallops near the end of cooking for a seafood spin

Serving Suggestions

This chowder is hearty enough to stand alone as a main but I love it with crusty bread or buttermilk biscuits for a true comfort meal Some fresh greens on the side or a simple tomato salad also go well for contrast On especially cold nights I bring out hot sauce and extra herbs for topping so everyone can make their bowl their own

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Cultural Context

Fish chowder has deep roots along the Atlantic coast and is a perfect example of how Gullah cooks have adapted local seafood and vegetables into nourishing one pot meals The use of bacon for flavor hearty potatoes and a creamy base reflects both Old World and coastal flavors coming together in Lowcountry kitchens over generations

Recipe FAQs

→ What type of fish works best for this chowder?

Firm white fish such as cod is ideal, as it holds its shape well during simmering. Alternatives include haddock, pollock, or halibut.

→ Is fresh or frozen corn preferred?

Both fresh and frozen corn work well. Use fresh when in season for extra sweetness, or frozen for convenience.

→ Can I substitute the heavy cream?

You may use half-and-half for a lighter consistency, but heavy cream provides the richest, creamiest texture.

→ How do I prevent the fish from overcooking?

Add the fish at the end of the simmering process and cook gently until just opaque and flaky, about five to seven minutes.

→ What garnishes complement the chowder?

Fresh chopped dill and chives add a bright finish, while extra crumbled bacon offers smoky crunch. Serve with crusty bread if desired.