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Summer Fish Chowder

With a flavorful fish bone broth as its base, this chowder is light in consistency with fresh fish, creamy potatoes, sweet summer corn, and a bit of beer and cream to bring them all together. To make a hearty summer meal of it, serve the chowder with ice-cold lemonade (or beer) and a fresh, crusty loaf of bread. Serves 6.

Fish Broth Chowder

// recipe and photo by Desiree Currie, What’s in Season with Des

 

INGREDIENTS:

1 1/2 lbs fresh hake, haddock or cod
2 16-oz bottles Five Way Foods fish bone broth
2 cups yellow onion, halved and thinly sliced (about 3/4 medium onion)
1 1/2 lbs red skinned potatoes, cut into rough chunks
4 ears of corn, cut crosswise into quarters
4 oz diced pancetta (or bacon, if you prefer)
1 12-oz bottle India pale ale 1 cup heavy cream
1 tbsp all-purpose flour
2 tsp extra virgin olive oil
1 1/2 tsp Kosher salt
1 bay leaf
pinch of thyme
coarsely chopped parsley leaves coarsely chopped chives
freshly ground black pepper

 

INSTRUCTIONS:

1. Cut the fish into 2-inch chunks. Set aside in the refrigerator until ready to use.

2. Place the olive oil and pancetta over low heat in a dutch oven or heavy-bottomed pot. Slowly cook and stir the pancetta for about 10 minutes, or until it has crisped up and released all of its fat.

3. Remove the pancetta from the pot with a slotted spoon. You will need 2 1/2 tbsp of fat remaining in the pot. If the pancetta did not render that amount, add a little extra olive oil. If it rendered too much, remove a little until you have the 2 1/2 tbsp.

4. Add the onions to the fat. Stir them around for about 2 minutes. When the sizzling dies down, raise the heat to medium-high and sauté for an additional 3 minutes to allow the onions to soften a bit.

5. Add the potatoes, salt, thyme and bay leaf to the onions and cook for 5 minutes, stirring frequently to keep the potatoes from sticking.

6. Add the flour to the onions and potatoes and continue to sauté the mixture for 1-2 minutes, stirring constantly. A little browning is good at this point.

7. Pour the beer and fish broth in with the vegetables. Using a wooden spoon, scrape the bottom of the dutch oven to release any brown bits of flavor.

8. Cover the dutch oven for about 15-20 minutes. During this time the liquid will come to a solid simmer and begin cooking the potatoes.

9. Open the lid and simmer the vegetables and liquid for an additional 15-20 minutes, or until the potatoes are creamy and tender.

10. Stir in the fish and corn. Cover the pot and continue to cook for 5 minutes.

11. Remove the pot from the heat and allow it to steam for an additional 5 minutes. The fish should be white and opaque, and the corn should be bright yellow with a slight crunch.

12. Uncover the pot, remove the bay leaf, and gently stir in the heavy cream.

13. Serve the chowder with the parsley, chives, crispy pancetta bits and black pepper.

14. Optional: Share a photo of your creation on Instagram with the hashtag #FiveWayFoods!