Creamy Fish Chowder Corn Bacon (Print Version)
Smoky fish stew with bacon, corn, and potato in a creamy broth, ideal for gatherings or family meals.
# Ingredients:
01 -
8 slices thick-cut applewood-smoked bacon, diced, plus more cooked, crumbled bacon for garnish (optional)
02 -
3 stalks celery, sliced
03 -
1 large yellow onion, diced
04 -
3 cloves garlic, minced
05 -
4 tablespoons unsalted butter
06 -
1/4 cup all-purpose flour
07 -
4 cups seafood or vegetable stock
08 -
2 cups heavy cream
09 -
2 cups fresh or frozen corn kernels
10 -
1 pound russet potatoes, peeled and cut into large chunks
11 -
2 teaspoons smoked paprika
12 -
Kosher salt and freshly ground black pepper, to taste
13 -
2 pounds cod or other firm white fish, cut into bite-size pieces
14 -
Chopped fresh dill and chives, for garnish
# Steps:
01 -
Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
02 -
Add the butter and flour. Stir until combined and cook until the flour is bubbly, about 2 minutes.
03 -
Slowly add the stock while whisking constantly until well combined. Whisk in the heavy cream.
04 -
Add the corn, potatoes, and paprika. Season with salt and pepper, then cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
05 -
Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes easily with a fork, 5 to 7 minutes. Season with additional salt and pepper as needed.
06 -
Spoon the chowder into serving bowls and garnish with dill and chives. Optionally, sprinkle with additional crumbled bacon before serving.