Fish Chowder

This delicious, creamy soup takes no time at all to make. Made with cod, shrimp and haddock, the sweet seafood bites are finished with a bit of lingering heat from the jalapeño.

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1/2 cup chopped onion
1/2 cup chopped shallot
1/4 cup chopped celery
1 garlic clove, chopped
2 thyme sprigs
1 jalapeño pepper, chopped
3 tbsp duck or bacon fat
3 potatoes, cubed
1 tbsp Kosher salt

3 cups cod, cubed
1 cup shrimp, cut in half
1/2 cup haddock, cubed
1 tsp lemon pepper
1/2 cup 35% cream
4 cups stock*
2 tbsp flour
2 tbsp melted butter

Prepare the vegetables and the fish and set aside.

Heat the cooking pot for a few minutes and then add the duck fat. Add the chopped onion, shallot and celery and cook until translucent (approximately 3 minutes). Add the jalapeño pepper and garlic and cook for an additional 2 minutes. Add the stock and the potatoes and cook for 20 to 30 minutes (until the potatoes are tender and a fork can go through them). Once the potatoes are cooked, add the fish, cream and pepper and cook for an additional 10 minutes. Remove the thyme sprigs.

In the meantime, melt the butter and mix with the flour to make a roux. Add the roux to the soup and stir until thick.

Serve at once, garnished with parsley.

Serves 4 to 6

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