Fish chowder is a comforting, soul-warming dish that evokes the essence of coastal living. With each spoonful, it offers a rich, creamy texture that perfectly complements the delicate flavors of fresh fish. Whether enjoyed on a crisp autumn day by the seaside or shared among friends gathered around a cozy table, this dish brings people together with its heartiness and warmth. The subtle balance of sea-scented broth and tender fish makes every bite a delightful experience, evoking memories of tranquil harbors and the rhythmic ebb and flow of the ocean. It’s a dish that feels like a hug in a bowl, comforting and satisfying in the most delicious way.
Fish Chowder
Fish chowder is a rich, creamy soup that combines tender fish with a flavorful, hearty broth. Known for its comforting qualities, it often evokes memories of coastal cuisine, where fresh catch meets slow-simmered ingredients.
Ingredients
- 2 tablespoons butter
- 2 cups chopped onion
- 4 fresh mushrooms, sliced
- 1 stalk celery, chopped
- 4 cups chicken stock
- 4 cups diced potatoes
- 2 pounds cod, diced into 1/2-inch cubes
- 1 cup clam juice
- ½ cup all-purpose flour
- ⅛ teaspoon Old Bay Seasoning, or to taste
- salt and ground black pepper to taste
- 2 (12 fluid ounce) cans evaporated milk
- ¼ cup cooked crumbled bacon
Instructions
- In a large stockpot, melt butter over medium heat. Add the onions, mushrooms, and celery, cooking until softened. Pour in the chicken stock and stir in the potatoes, letting the mixture simmer for about 10 minutes. Then, add the fish and continue simmering for another 10 minutes, allowing the flavors to blend together.
- In a small bowl, combine the clam juice and flour, whisking until smooth. Stir this mixture into the soup and let it simmer for 1 minute. Season with Old Bay, salt, and pepper to taste. Remove from heat and gently stir in the evaporated milk to create a creamy texture.
- Ladle the soup into bowls and garnish with a sprinkle of crumbled bacon for added crunch and flavor.
