Fish Chowder Li

This is fish chowder stripped down to its essentials. Diced potatoes simmer in water, then cubed fish fillets, bacon, and onion join the pot. A pour of milk at the end turns the whole thing creamy. No cream, no flour, no thickener needed.

The bacon drippings are the secret weapon. Rather than discarding them, the drippings go right into the pot along with the softened onions and bacon pieces. That smoky rendered fat flavors the broth in a way that butter alone never could.

Simmer the fish gently. It only needs 10 minutes to cook through, and the pieces will break apart slightly as you stir, naturally thickening the chowder and releasing their flavor into the broth.

Kitchen Tips

• Use a firm white fish like cod, haddock, or pollock. Delicate fish will dissolve completely
• Cut potatoes small so they cook through in the first 15 minutes. Large chunks won’t be done when the fish goes in
• Don’t boil after adding the milk or it can curdle. Keep it at a gentle simmer
• Fresh parsley sprinkled on top at the end adds color and a clean, herbal finish

Variations

• Use heavy cream instead of milk for a richer, more traditional New England chowder
• Add a stalk of diced celery with the onion for extra flavor
• Stir in a can of clams with their juice for a combined fish and clam chowder