Fish chowder, a staple in New England cuisine, combines fresh fish, hearty vegetables, and a rich, creamy broth that is elevated with the salty goodness of bacon. This recipe offers a perfect blend of flavors and textures, making it a comforting and satisfying meal. Whether you’re looking to prepare a classic fish chowder for a cozy dinner or a seafood feast, this fish chowder recipe with bacon is sure to delight your taste buds.

This step-by-step guide will walk you through the process, highlighting the ingredients, the method, and the nutrition facts. We’ll also answer some frequently asked questions and offer helpful tips to make your chowder experience even better.

Ingredients for Fish Chowder Recipe with Bacon

Creating a delicious fish chowder requires fresh ingredients that come together to create a velvety and hearty dish. Here’s what you’ll need:

Main Ingredients:

• 4 slices of bacon (for flavor and texture)
• 1 medium onion (chopped)
• 4 cups water (or fish/clam stock for a richer flavor)
• 1 pound red potatoes (about 3 medium, cut into 1/4-inch cubes)
• 1 pound skinless cod fillets (cut into 1/2-inch pieces; you can substitute with haddock, halibut, or pollock)
• 1 cup corn (fresh, frozen, or canned)
• 2 cups heavy cream (for a creamy texture)
• 1 tablespoon chopped parsley (for garnish and flavor)
• 1/2 teaspoon salt (adjust to taste)
• 1/8 teaspoon pepper (or to taste)
• Butter (for finishing)
• Green onions or chives (for garnish, optional)

Substitutes & Variations:

• Bacon Substitution: You can swap out bacon with salt pork for a more traditional New England flavor.
• Fish Options: While cod is the classic choice, you can also use haddock, halibut, or pollock. Fresh or frozen fish works equally well.
• Stock Options: For a richer flavor, use fish stock, clam juice, or seafood broth instead of water.

Step-by-Step Instructions for Fish Chowder with Bacon

Now that you have your ingredients, let’s dive into how to make this creamy, delicious chowder with step-by-step instructions.

Step 1: Prepare the Ingredients

• Fish: Rinse the fish fillets under cold water, pat dry with paper towels, and check for any bones. Cut the fillets into bite-sized pieces, about 2 inches each.
• Potatoes: Wash the potatoes thoroughly.You can peel the potatoes or leave the skin on for extra texture and color.
•  Dice the potatoes into 1/4-inch cubes.
• Onions: Peel and chop the onion finely.

Step 2: Cook the Bacon

• Place a large Dutch oven or saucepan on the stove and heat over medium heat.
• Add the bacon slices and cook until they become crispy and browned. This usually takes about 5-7 minutes.
• Once cooked, remove the bacon from the pan and transfer it to a paper towel-lined plate to drain excess fat. Once it cools, crumble the bacon and set it aside for garnish later.

Step 3: Sauté the Onions

• In the same pot, add the chopped onions to the remaining bacon drippings. Cook the onions over medium heat for about 3-5 minutes or until they become soft and translucent.
• To release the flavorful bacon bits from the bottom of the pot, deglaze the pan by adding about 1/2 cup of water. Stir with a wooden spoon as the liquid bubbles up to lift off any browned bits stuck to the pan.

Step 4: Boil the Potatoes

• Add the remaining water (or your choice of stock) and diced potatoes to the pot. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 5-7 minutes, or until the potatoes begin to soften but are not fully cooked.

Step 5: Add the Fish and Corn

• Add the chunks of fish fillets and corn to the pot. Simmer the chowder for an additional 3-5 minutes, or until the fish is opaque and flakes easily with a fork, and the potatoes are fully tender.

Step 6: Add the Cream and Seasonings

• Pour in the heavy cream, and add the chopped parsley, salt, and pepper. Stir everything well and allow the chowder to simmer for another 5 minutes or until the chowder thickens slightly and the flavors meld together.

Step 7: Serve

• Serve the chowder warm in bowls. Top each bowl with a pat of butter, crumbled bacon, and a sprinkle of green onions or chives, if desired.

Nutrition Facts for Fish Chowder Recipe with Bacon

Below are the approximate nutrition facts for one serving (assuming the recipe yields 6 servings):

Note: Nutritional values may vary based on ingredient substitutions and portion sizes.

Tips for Making Perfect Fish Chowder

To make the best fish chowder with bacon, keep the following tips in mind:

• Use fresh fish whenever possible for the best flavor. If using frozen fish, thaw it overnight in the refrigerator to preserve texture.
• Don’t skip the bacon fat—it infuses the chowder with rich, savory flavor.
• If you prefer a thicker chowder, consider adding a tablespoon of flour to the bacon drippings when sautéing the onions. This will create a roux to help thicken the chowder as it cooks.
• Control the creaminess by adjusting the amount of heavy cream. For a lighter chowder, substitute half and half or milk.
• For extra flavor, swap out some of the water for fish broth, clam juice, or seafood stock.

Reviews and Community Praise for Fish Chowder Recipe

What Our Readers Are Saying:

• Anna T.: “I love this recipe! The bacon gives it a perfect smoky flavor, and the chowder is so creamy. My family devoured it!”
• Mike H.: “The recipe was so easy to follow, and the flavors were incredible. I added some Old Bay seasoning for a little extra kick, and it turned out perfect!”
• Jessica L.: “This chowder is now a family favorite. I made it last night and we had leftovers today. It’s even better the next day!”

Frequently Asked Questions (FAQ)

Can I use a different type of fish for this chowder? Yes! While cod is the traditional choice for fish chowder, you can substitute with other firm white fish such as haddock, halibut, or pollock.

Can I make this chowder ahead of time? Absolutely! This chowder tastes even better after a day or two in the refrigerator. Simply store it in an airtight container and reheat it gently on the stove. Be sure not to boil it again, or the cream may separate.

Can I use milk instead of heavy cream? Yes, you can use milk or half-and-half, but the chowder may not be as rich. If you use milk, consider whisking in a tablespoon of flour to help thicken the chowder.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat to avoid separating the cream.

Can I freeze fish chowder? While you can freeze chowder, the texture may change once thawed due to the cream. If you plan to freeze it, omit the cream before freezing and add it when reheating.

Conclusion

This fish chowder recipe with bacon offers a perfect blend of smoky, creamy, and savory flavors. Whether you’re making it for a family dinner or a special occasion, this dish is sure to impress. Follow the simple instructions, and you’ll have a hearty bowl of New England-style fish chowder in no time. With a few simple variations and expert tips, you can customize this chowder to your taste and enjoy it for days to come.

Gather your ingredients, cook up a comforting bowl of this classic chowder, and savor the rich flavors that will have your family and friends asking for seconds!