Thick and rich, the Creamy Fish Chowder recipe is, indeed, loaded with heavy cream, bacon, onions and potatoes. And just-right seasonings. This may be the one you'll want to make for the Soup Party or for those who think they don't like fish. Yeah, I'm comin' for ya, Robert.
For a few dollars more and very little effort, Fish Chowder
becomes Seafood Chowder. Very elegant, very impressive but still budget-conscious
and oh-so-satisfying. Either chowder is a great candidate for sourdough bread
Here's a tip: Buy less expensive bacon "ends," those quirky, less-than full-strips of bacon. You're just going to chop them anyway.
1 pound bacon, cut into 1/2" squares
1 1/2 pounds red or white potatoes, cut into 1/2" cubes
1 large onion, chopped
1/2 teaspoon salt, or more
1/2 teaspoon ground pepper
1 tablespoon Old Bay Seasoning
1 tablespoon fresh tarragon, thyme or rosemary
1 1/2 pounds firm white fish, like Cod or Haddock, cut into 1/2" cubes
2 cups heavy cream, more or less
Cook the bacon in a large pot over medium-high heat, stirring occasionally. Don't drain it. Meanwhile, par-cook the cut potatoes in the microwave, about 4 minutes on high. Add the onions and potatoes to the pot with the bacon. Stir in the cubed fish. Add the seasonings and stir again.
Now pour in the heavy cream until the chowder reaches the consistency you like. When hot, reduce the heat to medium and continue cooking until the fish is done and the potatoes are tender, about 30 minutes. But don't let it boil. Taste and add more salt if necessary.
With some French bread on the side, the fish chowder recipe will feed 6 or serve 10 to 12 as a first course.
It takes less than a pound of seafood for the quick-change from fish chowder to seafood chowder.
Cut the amount of fish back to 3/4 pound. Add 3/4 pound of shrimp, scallops or lobster, or a combination thereof, cut into bite-size pieces. Throw it all into the pot with the fish and cook as above. When cooked, taste and adjust the seasonings, if necessary.