Classic fish chowder

7

PREP TIME

20 min

TOTAL TIME

45 min

Serves

4

Classic fish chowder

Photo, Roberto Caruso.

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.)

Ingredients

  • 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

Instructions

  • 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)

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