Smoky Fish Chowder

Name: Smoky Fish Chowder
Total time: 40 min
Ingredients: 3 ounces bacon (about 3 to 4 slices), diced; 3 tablespoons unsalted butter; 2 medium leeks, white and light- green parts, thinly sliced; 3/4 teaspoon kosher salt, more as needed; 1/4 teaspoon hot smoked paprika; 1/4 cup dry white vermouth or white wine; 2 cups fish stock, store-bought or homemade; 1/2 pound fingerling potatoes, sliced into 1/4-inch rounds; 3 thyme sprigs; 2 cups whole milk; 10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

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Total: 40 minutes

Servings: 3.5

Author : Melissa Clark

bacon fish potato

Instructions

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Step 1

In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.

Step 2

Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. 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 vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.

Step 3

Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

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