Introduction
There’s something magical about a steaming bowl of Fish Chowder with Bacon on a cool evening. This hearty, creamy soup combines flaky white fish with smoky bacon and tender vegetables in a rich, flavorful broth. I’ve perfected this recipe to be both simple and satisfying, making it perfect for both weeknight dinners and special occasions. The addition of bacon adds a depth of flavor that transforms this from a regular fish chowder into something truly memorable.
Ingredients
-
• 1½ lbs firm white fish (cod, haddock, or halibut), cut into 1-inch chunks
• 6 slices thick-cut bacon, diced
• 1 medium onion, diced
• 2 celery stalks, finely chopped
• 2 medium potatoes, peeled and cubed
• 2 carrots, diced
• 3 cups fish stock (or clam juice)
• 2 cups whole milk
• 1 cup heavy cream
• 2 bay leaves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme
• Salt and pepper to taste
Instructions
- In a large Dutch oven, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the bacon fat. Once melted, add onions and celery. Cook until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir continuously for 1 minute to create a roux.
- Gradually add fish stock while stirring to prevent lumps from forming.
- Add potatoes, carrots, bay leaves, and thyme. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
- Pour in milk and cream. Simmer (don’t boil) for 5 minutes.
- Gently add fish chunks and cook for 5-7 minutes until fish is just cooked through.
- Return most of the bacon to the pot, reserving some for garnish. Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
• Don’t overcook the fish – it should be tender and flaky but not falling apart.
• For the best results, use fresh fish rather than frozen, though both will work.
• The chowder will thicken as it cools. If it becomes too thick, thin it with a little warm milk.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• When reheating, do so gently over low heat to prevent the cream from separating.
• For extra flavor, add a splash of white wine when cooking the vegetables.
• If you prefer a thicker chowder, make extra roux at the beginning.
• Fresh herbs make a big difference – if using dried thyme, use 1/3 of the amount.
Fish Chowder with Bacon
Ingredients
- 1½ lbs firm white fish cod, haddock, or halibut, cut into 1-inch chunks
- 6 slices thick-cut bacon diced
- 1 medium onion diced
- 2 celery stalks finely chopped
- 2 medium potatoes peeled and cubed
- 2 carrots diced
- 3 cups fish stock or clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- In a large Dutch oven, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the bacon fat. Once melted, add onions and celery. Cook until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir continuously for 1 minute to create a roux.
- Gradually add fish stock while stirring to prevent lumps from forming.
- Add potatoes, carrots, bay leaves, and thyme. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
- Pour in milk and cream. Simmer (don't boil) for 5 minutes.
- Gently add fish chunks and cook for 5-7 minutes until fish is just cooked through.
- Return most of the bacon to the pot, reserving some for garnish. Season with salt and pepper to taste.
