Recipe Collab with @cookinlikeag
My two favorite fatty fishes combined together in a warm bowl of rich chowder is everything that I need during these cold winter days. If you are looking for a delicious recipe to warm your soul right now – you’ve come to the right place.
- 1/2lb bacon, cut into 1/2-inch pieces (if pescatarian, sub smoked salmon)
- 1 White onion, finely chopped
- 2 Celery ribs, finely chopped
- 2 heads of corn, kernels removed (or 1/2 cup canned)
- 2 tbsp all-purpose flour
- 1 cup or a 250 ml bottle of clam juice
- 1 quart whole milk
- 2 tbsp create fraiche or sour cream
- 1 pound potatoes, peeled and cut into 1/2 inch cubes
- 3 bay leaves
- 1/2 pound skinless salmon scraps, cut into bite sized chunks
- 1/2 pound skinless chilean sea bass, cut into bite sized chunks
- Toasted salmon skin (optional)
- Parsley, basil, dill, minced
- Toasted Baguette cubed or croutons
- Hot sauce
- Combine bacon and a few splashes of water in a dutch over over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion, corn (if fresh) and celery. (If the corn is canned, we will add at a later step) Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.
- Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and canned corn (if using), simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.
- When ready to serve, place chowder into bowls. Top with toasted baguette cubes, fresh herbs, and salmon skin (if using). Drizzle with hot sauce and sprinkle cracked pepper.
- Enjoy 🙂