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Smoky Fish Chowder

5.0(1686)

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it’s got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can’t find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you’ll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

by Melissa Clark

Open original recipe

Dinner, Main Course

Servings

(3–4)

Total time

40 min

Calories / serving

410 kcal

Ingredients (11)

serves

3 ounces bacon (about 3 to 4 slices), dicedbacon
3 tablespoons unsalted butterbutter
2 medium leeks, white and light- green parts, thinly slicedleek
3/4 teaspoon kosher salt, more as neededsalt
1/4 teaspoon hot smoked paprikasmoked-paprika
1/4 cup dry white vermouth or white winevermouth
2 cups fish stock, store-bought or homemadefish-stock
1/2 pound fingerling potatoes, sliced into 1/4-inch roundspotato
3 thyme sprigsthyme
2 cups whole milkmilk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Instructions (3 steps)

01In 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.
02Spoon 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.