Best Smoked Fish Chowder Recipes

Smoked Fish Chowder image

Yield Makes about 12 cups

Number Of Ingredients 13

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

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 image

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. unsalted butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise
2 celery stalks, chopped
2 bay leaves
1 lb. small red potatoes, scrubbed, quartered
4 cups no-salt-added clam juice
1 lb. hot-smoked trout, skin removed, flesh broken into small pieces
1 cup buttermilk, room temperature
½ cup heavy cream, room temperature
Kosher salt, freshly ground pepper
Trout roe (for serving; optional)

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.

Riki's Smoked Fish Chowder image

Provided by mummamills

Categories Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 large smoked fish fillets (haddock or cod)
2 cups potatoes, diced
1 cup celery, diced
1 large carrot, diced
1 onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup tasty cheese
mustard (to taste)
1 tablespoon Worcestershire sauce

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.

Scarfies Smoked Fish Chowder image

Provided by scarfie

Categories Chowders

Time 25m

Yield 1 POTFUL, 6 serving(s)

Number Of Ingredients 14

2 cups diced raw potatoes
3/4 cup finely chopped onion
1/2 cup diced celery
2 teaspoons salt
3 cups water
225 g smoked fish fillet, flaked
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon mustard
1 1/2 teaspoons Worcestershire sauce
2 cups milk
1 1/2 cups grated cheese
1 cup canned tomatoes or 1 cup cooked tomatoes

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.