Recipe Image

Fish Chowder with Corn & Fennel

  • 40 m
  • 1 h
Mike Lata
“You can use any kind of fish to make this fish and corn chowder, but try to avoid full-flavored varieties like mackerel or bluefish unless it's straight off the boat or it'll overwhelm the soup. "When you're staring down a new type of fish, chowder is a foolproof preparation," chef Mike Lata says, so try this recipe with different kinds of fish.”

Ingredients

    • 2 ounces bacon, diced
    • 1 small onion, diced
    • 1 small fennel bulb, cored and diced, plus fronds for garnish
    • 1 medium shallot, diced
    • 1 stalk celery, diced, plus tender green leaves for garnish
    • 1 cup fresh corn kernels (1-2 ears)
    • 1½ teaspoons fresh thyme leaves, chopped
    • ½ teaspoon ground white pepper
    • 2 tablespoons all-purpose flour
    • 4 cups fish stock
    • 1 pound russet potatoes, peeled and diced
    • 1 cup heavy cream
    • 2 pounds skinned fish, cut into 1-inch pieces
    • Dash of Tabasco, or to taste
    • 1 teaspoon Worcestershire sauce
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • Piment d'Espelette for garnish

Directions

  • 1 Cook bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl. Add onion, fennel, shallot, celery, corn, thyme and white pepper to the pot; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes. Stir in flour to coat and cook, stirring, for 1 to 2 minutes, then stir in stock. Bring to a simmer. Add potatoes and cook until they are tender and the broth has thickened, 18 to 22 minutes.
  • 2 Stir in cream and return to a simmer. Add fish, partially cover, and cook until the fish is just cooked through, about 5 minutes. Stir in Tabasco, Worcestershire, salt and pepper.
  • 3 Serve the soup topped with fennel fronds, celery leaves, the reserved bacon and piment d'Espelette, if desired.
  • To make ahead: Refrigerate for up to 2 days.
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