One-Pot Wonders

Smoky, Brothy, and Rich Fish Chowder

by:
September 20, 2022
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Smoky, Brothy, and Rich Fish Chowder
Photo by NN
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

This easy but luxurious chowder with faux bacon and oatmilk is adapted from Melissa Clarke. —NN

What You'll Need
Ingredients
  • 5 tablespoons Butter or Olive Oil
  • 1 tablespoon Baco bits (i.e. faux bacon flavored soy bits,optional)
  • 2 medium leaks
  • 1/4 cup cup dry white vermouth or white wine, or cooking wine
  • 2 cups Clam juice
  • 1/2 pound Potatoes (fingerling/yellow)
  • 3 sprigs fresh thyme
  • 2 cups oatmilk or whole milk
  • 10 ounces frozen cod
  • 1/4 teaspoon smoked paprika
  • 3/4 teaspoon salt
Directions
  1. In a heavy pot over medium-low heat, melt butter (or add olive oil). Add baco-bits.
  2. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in wine/vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer 10 minutes.
  3. Add frozen cod and simmer 15 minutes more (if using fresh cod, wait until the last five minutes).
  4. Add oatmilk and simmer for 5 minutes more. Remove thyme and serve immediately.
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