Classic fish chowder

Prep 20 min
Total 45 min
Serves 4



4 slices
bacon, finely chopped
1 tbsp
large fennel bulb, finely chopped
leeks, thinly sliced (white parts only)
cloves garlic, minced
1/2 tsp
1/2 tsp
1/3 cup
Pernod, (optional)
2 tbsp
all-purpose flour
2 236-mL bottles
2 cups
no-salt-added vegetable broth
large Yukon Gold potatoes, cut in 1-in. cubes
454 g
white fish, such as haddock, cut in 1-in. cubes
1/2 cup
35% cream
1 tbsp


  • Heat a large pot over medium. Add bacon and cook until crispy, 6 to 8 min. Transfer to a paper towel-lined plate. Add 1 tbsp butter to bacon fat in pot. Stir in fennel, leeks and garlic. Sprinkle with salt and paprika. Cook until fennel is tender, 3 to 5 min. Add Pernod, stirring until absorbed, 1 to 2 min.
  • Add flour, stirring until paste forms, about 1 min. Add clam juice, broth and potatoes. Bring to a boil, then reduce heat to medium. Simmer until potatoes are fork-tender, 10 to 12 min.
  • Add fish and cook until opaque, 2 to 3 min. Stir in cream and lemon juice. Ladle into bowls and garnish with reserved bacon.


Calories 544, Protein 39 g, Carbohydrates 42 g, Fat 27 g, Fibre 5 g, Sodium 973 mg. Excellent source of Vitamin B6
Recipe Collections
Latest Recipes