Classic fish chowderBy Chatelaine
Transport yourself to the East Coast with a rich bowl of this fish, potato and cream-based soup. (We used haddock, but any white fish will taste great.)
- 4 slices bacon , finely chopped
- 1 tbsp butter
- 1 large fennel bulb , finely chopped
- 3 leeks , thinly sliced (white parts only)
- 2 cloves garlic , minced
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/3 cup Pernod , (optional)
- 2 tbsp all-purpose flour
- 2 236-mL bottles clam juice
- 2 cups no-salt-added vegetable broth
- 2 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 lemon juice
- 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.
Nutrition (per serving)
- 39 g,
- 42 g,
- 27 g,
- 5 g,
- 973 mg.
- Excellent source of
- Vitamin B6