Fish Chowder

Photo: Marcus Nilsson
Prep Time:
30 mins
Total Time:
45 mins

This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.


  • 2 strips bacon (about 2 ounces), finely chopped

  • 1 tablespoon unsalted butter

  • 5 ounces shallots, minced (about 1 cup)

  • ¼ cup dry white wine

  • 2 medium russet potatoes, peeled and cubed (about 2 ½ cups)

  • 2 cups chicken stock

  • 2 cups bottled clam juice

  • 1 thyme sprig

  • Coarse salt and freshly ground pepper

  • cup heavy cream

  • 1 ½ pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 ½-inch pieces


  1. Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.

  2. Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

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