Best 4 Smoked Fish Chowder Recipes
Smoked fish chowder is a hearty, flavorful dish that can be enjoyed year-round. It is a delicious way to use up leftover smoked fish, and is a great option for a quick and easy meal. Chowder is a thick soup or stew typically made with seafood, vegetables, and a creamy base. It is often served with crackers or bread. Smoked fish chowder can be made with a variety of different types of smoked fish, such as salmon, trout, or haddock. The type of fish you use will affect the flavor of the chowder, so choose the one that you like best.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED FISH CHOWDER
Steps:
- In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
- In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.
SMOKED-FISH CHOWDER
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).
Provided by Claire Saffitz
Categories Bon Appétit Soup/Stew Fish Chowder Potato Bacon Leek Buttermilk Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
- Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
- Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
- Do Ahead
- Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.
SCARFIES SMOKED FISH CHOWDER
Make and share this Scarfies Smoked Fish Chowder recipe from Food.com.
Provided by scarfie
Categories Chowders
Time 25m
Yield 1 POTFUL, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
- Add the flaked fish and simmer with lid on for 10 minutes.
- While this cooks, melt butter in small saucepan. Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
- Cook, stirring, until thick; add cheese.
- Stir until melted.
- Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
- Season if necessary and serve with fresh bread rolls.
RIKI'S SMOKED FISH CHOWDER
a wonderful fish soup, make it thin as an entree, make it thick and serve with bread as a main meal. from my mate Kaylene. I use this as a base for seafood crepes, GREAT
Provided by mummamills
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put all the veggies in a large stock pot.
- Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock).
- Simmer until soft.
- Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
- In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
- Add one teaspoon mustard, (I like seeded mustard).
- One tablespoon Worcestershire sauce.
- One cup tasty cheese.
- And fresh black pepper to taste.
- Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
- Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
- You can add any other vegetables that you have on hand; this is just the BASIC recipe.
Tips:
- Choose the right fish. Firm-fleshed fish like salmon, halibut, and cod are ideal for chowder. Avoid fish that are too oily or delicate, as they will fall apart in the soup.
- Smoke your fish properly. If you're smoking your own fish, make sure to use a mild wood like alder or applewood. Over-smoked fish will have a bitter taste.
- Use a good quality stock. The stock is the base of the chowder, so it's important to use a good one. You can make your own stock or use a store-bought brand that you trust.
- Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be tough and dry.
- Add vegetables and other ingredients to your liking. Chowder is a versatile dish, so you can add whatever vegetables and other ingredients you like. Some popular additions include potatoes, corn, celery, onions, and carrots.
- Season to taste. Chowder should be flavorful, so don't be afraid to season it to taste. Add salt, pepper, and other spices as desired.
Conclusion:
Smoked fish chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a comforting and satisfying meal, give smoked fish chowder a try!
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