Chowder Recipe

Prepare kombu and fish

Rinse the kombu quickly under cold water to remove surface dust. Place kombu in a medium saucepan with the fish stock and bring to a very gentle simmer over medium-low heat; do not boil. Poach the kombu in the stock for 10 minutes to infuse, then remove and discard the kombu (or reserve for another use).

Pat the halibut, haddock, and cod dry and cut into 1-inch pieces if not already done. Keep the shrimp and scallops chilled until ready to add.

Render bacon and sweat vegetables

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon and cook until most fat is rendered and the bacon is crisp, about 6–8 minutes. Using a slotted spoon, remove 2 tablespoons of crisp bacon to a small bowl for garnish and leave the remaining bacon and fat in the pot. Add the butter to the pot if the fat is insufficient and melt. Add the diced onion, celery, and carrot; season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a roux and deglaze

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Slowly pour in the white wine while stirring and scraping any browned bits from the bottom of the pot. Cook until the wine reduces by about half, 2–3 minutes.

Add stock and simmer potatoes

Gradually whisk in the warm kombu-infused fish stock. Add the diced potatoes and bay leaf. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender when pierced with a fork, about 10–12 minutes.

Finish soup base

Stir in the milk and heavy cream, then heat gently until the mixture is warm but not boiling. Taste and season the base with salt, smoked paprika, and black pepper. If you prefer a smoother, slightly thicker chowder, mash about 1 cup of the cooked potato cubes against the side of the pot and stir to incorporate; otherwise leave chunks intact.

Cook firm white fish

Gently add the cubed halibut, haddock and cod into the simmering chowder base. Simmer gently (maintain just below a simmer) for 4–6 minutes, until the fish is opaque and just cooked through.

Add delicate shellfish

Add the shrimp and bay scallops in the last 2–3 minutes of cooking; shrimp should turn pink and scallops turn opaque. Avoid boiling once shellfish are added to prevent rubbery texture.

Remove the pot from heat. Stir in fresh parsley, chives, and thyme. Adjust seasoning with additional salt and pepper to taste. Add the reserved crisp bacon pieces and fold gently.

Plate and garnish

Ladle the chowder into warmed bowls. Drizzle about 1/2 teaspoon to 1 teaspoon of chili oil per bowl (adjust to heat preference). Finish with a light dusting of smoked paprika and an extra pinch of chopped chives. Serve immediately with crusty bread.