Fall

SMOKED FISH CHOWDER

Name: SMOKED FISH CHOWDER
Yield: Serves 6
Cuisine: American
Ingredients: 3 medium sized leeks, white and tender green parts only, cleaned and thinly sliced; 1-2 fat clove(s) of garlic, finely chopped; 8 ounces of lean smoked bacon, pancetta or ham, chopped; 1/2 teaspoon of dried marjoram; 2 tablespoons of extra-v olive oil; 28 ounces of chopped canned tomatoes including all their juice; 10 ounces of small red potatoes - washed, left unpeeled and cut into smallish chunks; 2 pints of chicken or vegetable stock; 1 cup of defrosted sweetcorn kernels; 1 1/2 pounds of fresh cod or similar firm white fish, cut into 2 inch (50mm) chunks; 6 ounces of smoked haddock, cod or whitefish; 1 pinch of dried red chili flakes (optional); Sea salt, freshly ground black pepper to taste; 1-2 tablespoons Chopped fresh parsley

by: Edibletcetera

August 19, 2014

2 Ratings

Serves 6

Jump to Recipe

Author Notes

A hearty main-course soup of fresh & smoked fish, bacon, leeks, tomatoes, potatoes, sweetcorn, garlic & a touch of chili —Edibletcetera

What You'll Need

Ingredients

3 medium sized leeks, white and tender green parts only, cleaned and thinly sliced
1-2 fat clove(s) of garlic, finely chopped
8 ounces of lean smoked bacon, pancetta or ham, chopped
¹/₂ teaspoon of dried marjoram
2 tablespoons of extra-v olive oil
28 ounces of chopped canned tomatoes including all their juice
10 ounces of small red potatoes - washed, left unpeeled and cut into smallish chunks
2 pints of chicken or vegetable stock
1 cup of defrosted sweetcorn kernels
1 ¹/₂ pounds of fresh cod or similar firm white fish, cut into 2 inch (50mm) chunks
6 ounces of smoked haddock, cod or whitefish
1 pinch of dried red chili flakes (optional)
Sea salt, freshly ground black pepper to taste
1-2 tablespoons Chopped fresh parsley

Directions

In a large heavy pan with a lid, heat the olive oil and sauté the leeks, garlic, bacon (or ham) and marjoram for approx 4 minutes; reduce the heat to low, put the lid on and allow it to sweat until the leeks are tender - approx 10 minutes.
Add the stock, cubed potatoes, canned tomatoes, sweetcorn and chili flakes if using. Simmer, covered until the potatoes are just tender. Give it a good grind of sea salt and black pepper to taste.
Carefully add all the fish and simmer very gently until the the cod (or whatever you're using) becomes opaque, approx 10 minutes. Stir very gently, check the seasoning once more then serve in hot bowls with chopped fresh parsley scattered over, with some warm crusty bread on the side.
Not only does this taste better on days 2 and three, it also freezes well - re-heat very, very gently and be careful not to over-stir or you'll break up the fish pieces.

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3 Reviews

MrsBeeton November 18, 2023

This is so so good - a keeper. Came together quickly and easily. The only thing I did differently was to add a small bottle of clam juice to the broth. I used haddock and smoked whitefish (cod would be amazing, but haddock is cheaper and perfect for this soup.) I have to say that it's the bacon that puts this way over the top, though - get the smokiest you can find!

Jaxmccaff February 28, 2021

Made this for dinner tonight. It is fabulous and very easy. I ended up using smoked mackerel as that was all I could find for the smoked fish component and it was delicious. The only other change I made was adding about a tablespoon of Worcestershire when I added the broth for a little extra umami. I paired it with some sourdough and the tang from the sourdough was sooo good. That being said, this chowder is very filling and the bread while delicious, wasn’t needed! Can’t wait for all the leftovers!

Edibletcetera March 1, 2021

Thank you! It’s been a favorite for decades and I’m happy you enjoyed it. It freezes well too!