This is a basic cream-style fish chowder. I like to use a relatively mild fish like tilapia, walleye, or sunfish.
In large stock pot, cook bacon over moderate heat until crisp. Remove the bacon from the pan, pat dry, and cut into small pieces. Drain the bacon grease from the stock pot and melt the butter in the same pot. Stir in the onion, carrots, celery, thyme, and bay leaf. Saute the vegetables until the onions are translucent. Add the vinegar. Slowly stir in the flour and cook 3 to 5 minutes. Stir in the paprika and cook 30 additional seconds. Pour in the fish stock, milk, cream, and water, stirring until the flour dissolves. Bring the mixture to a boil. Reduce heat and simmer for roughly 12 minutes, until the potatoes are tender. Add the corn, parsley, and fish chunks, and simmer until the fish is cooked through, which will take roughly 5 minutes. Stir in the bacon and salt and pepper to taste (I like a lot of black pepper). Serve. Makes about 3 quarts of chowder.
Make sure you have a big enough stock pot!
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 413 | ||
Calories from Fat: 229 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 87.3mg | 27 % | |
Sodium 447.3mg | 15 % | |
Potassium 786.7mg | 21 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 24.2g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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