Easy White Fish Chowder
Easy-to-make chowder using white fish
Ingredients
- 2 cups Yukon Gold potatoes, peeled and diced (or other yellow potatoes)
- ½ cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 slices bacon, cut into 1-inch pieces
- ½ cup onion, finely chopped
- ½ pound fresh halibut fillet, cut into cubes (substitutions include firm fish like grouper, cod, or mahi)
- 2 cups half and half (half whole milk and half cream)
Instructions
- Place the potatoes, water, salt, and pepper in a saucepan. Add a tight-fitting lid. Bring to a boil and then simmer for 10 minutes or until the potatoes are tender. Replenish with hot water if they start to boil dry. Leave on the lid while they cook.
- Saute the bacon until crispy in a large skillet. Right before it is done, add the onions and cook until wilted. Slide the bacon and onions to one side of the pan (or remove to a plate, keeping the bacon dripping in the pan). Add the fish and cook just until done. Fish will turn opaque as it cooks. (It should be 145 degrees F internally when fully cooked.) Turn each piece as it cooks.
- Add the cooked potatoes and cooking water to the skillet with the cooked fish. Add the half and half. Heat to almost boiling and then remove from the heat. Season with additional salt and pepper if needed. Serve hot.
Notes
Substitutions
- Substitute salmon for white fish for a variation on the recipe.
- Substitute whole milk for half-and-half for a lighter chowder.
- Substitute cream for half-and-half for a more decadent chowder.
Half-and-Half
Half-and-half is a mixture of 1/2 whole milk and 1/2 cream.Recipe Source
This chowder recipe is adapted from the Wild Strawberry Lodge cookbook. The Wild Strawberry Lodge is located in Sitka, Alaska.Nutrition
Calories: 318kcalCarbohydrates: 28gProtein: 17gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 72mgSodium: 726mgPotassium: 935mgFiber: 3gSugar: 7gVitamin A: 470IUVitamin C: 26mgCalcium: 154mgIron: 1mg
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