Comforting Smoked Fish Chowder (Thick & Creamy)

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine American

Servings 4

Ingredients

4 thick-cut slices bacon, diced
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken or vegetable stock
1 cup whole milk
1 cup heavy cream
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
12 ounces hot-smoked fish (trout, salmon, or haddock), skin removed, flaked
1 whole bay leaf
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon fresh-cracked black pepper, plus more to taste
2 tablespoons fresh dill or chives, finely chopped for garnish

Instructions

Place a Dutch oven over medium heat. Add diced bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon, leaving the fat in the pot.
Add butter to the pot. Once melted, add onion and celery and sauté until softened, 5-7 minutes. Add garlic and cook for 1 more minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste, forming a roux.
Slowly whisk in the chicken stock until smooth, scraping the bottom of the pot. Stir in the milk, diced potatoes, bay leaf, 1/2 tsp salt, and 1/2 tsp pepper.
Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook until potatoes are fork-tender, about 10-12 minutes. Do not boil.
Reduce heat to low. Stir in the heavy cream. Gently fold in the flaked smoked fish and heat through for 2-3 minutes.
Remove from heat, discard the bay leaf. Taste and adjust seasoning with more salt and pepper. Ladle into bowls and garnish with crispy bacon and fresh dill or chives.

Notes

Use hot-smoked fish like trout or salmon, not cold-smoked lox. The texture is crucial. Also, do not let the chowder boil after adding the cream to prevent it from separating.

Keyword creamy fish soup, Seafood Chowder, Smoked Fish Chowder