Ingredients:

  • 4 slices bacon, diced (US: about 4 ounces, Metric: 115g)
  • 1 medium yellow onion, chopped (US: about 1 cup, Metric: 150g)
  • 2 celery stalks, chopped (US: about 1 cup, Metric: 100g)
  • 2 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled and diced (US: about 1.5 lbs, Metric: 680g)
  • 4 cups fish broth or chicken broth (US: 32 fluid ounces, Metric: 950ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried bay leaf
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds firm white fish fillets (cod, haddock, or pollock), cut into 1-inch pieces (US: 24 ounces, Metric: 680g)
  • 1 cup heavy cream (US: 8 fluid ounces, Metric: 240ml)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped
  • Oyster crackers (optional)

Instructions:

  1. Cook bacon in the Dutch oven until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Sauté onion and celery in the bacon fat until softened. Add garlic and cook until fragrant.
  3. Stir in potatoes, broth, thyme, and bay leaf. Season with salt and pepper.
  4. Bring to a simmer, then reduce heat and cook until potatoes are tender.
  5. Gently stir in the fish pieces. Cook until fish is cooked through and flakes easily (visual cue: opaque and firm).
  6. In a separate small saucepan, melt butter and whisk in flour to make a roux. Cook for 1 minute. Gradually whisk roux into the chowder to thicken it.
  7. Stir in heavy cream and cooked bacon. Heat through, but do not boil.
  8. Remove bay leaf before serving. Garnish with fresh parsley and oyster crackers (if using). This easy fish chowder recipe is sure to please.