Smoked Fish Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions, celery, and carrots, and cook until softened.
• STEP 2.Add flour and cook for a minute, stirring constantly.
• STEP 3.Gradually whisk in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
• STEP 4.Add potatoes, smoked fish, thyme, and bay leaf. Simmer until potatoes are tender, about 15 minutes.
• STEP 5.Stir in cream and season with salt and pepper. Cook for an additional 5 minutes.
• STEP 6.Remove bay leaf before serving. Garnish with fresh parsley, if desired.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• Use a combination of smoked fish like salmon, trout, or haddock for a more complex flavor.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes with a fork to thicken the soup.
• For a lighter version, you can substitute half-and-half or milk for the cream.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust the consistency.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.