Original Fish Chowder Recipe

Simmer stock

In a large heavy-bottomed pot or Dutch oven, combine the fish or chicken stock, white wine (if using), bay leaves, thyme sprigs, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Bring to a gentle simmer over medium heat.

Keep the broth at a low simmer while you prepare the rest of the chowder so flavors can begin to marry.

Render bacon and sauté aromatics

Meanwhile, heat a separate large skillet over medium heat. Add the diced bacon or salt pork and cook until fat is rendered and pieces are crisp, 5–7 minutes. Use a slotted spoon to transfer most of the crisped bacon to a plate, leaving about 1–2 tablespoons of fat in the skillet. Add the butter to the skillet with the fat. When the butter melts, add the diced onion, celery and carrot. Sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potatoes

Stir in the diced potatoes and cook for 2–3 minutes with the aromatics to coat them in the fat and butter. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and create a light roux.

If the vegetables begin to cling or the pan looks dry, add 2–3 tablespoons of the simmering hot stock to deglaze and loosen browned bits, stirring until smooth.

Add roux-vegetable mixture to broth

Carefully transfer the vegetable, potato and roux mixture into the simmering stock pot, whisking to combine and remove any lumps. Increase heat slightly to bring the pot to a gentle simmer.

Cook potatoes

Simmer uncovered for 12–15 minutes, or until the potato cubes are tender when pierced with a fork. Taste the broth and adjust seasoning with remaining salt and pepper as needed.

Add fish

Cut the fish fillets into 1- to 1 1/2-inch pieces. Add the fish pieces to the simmering chowder and cook gently for 4–6 minutes, until the fish is opaque and flakes easily. Avoid vigorous boiling so the fish remains tender.

Add shrimp (optional)

If using shrimp, add it during the last 2–3 minutes of cooking—they cook quickly and will turn pink and opaque.

Enrich and season

Reduce heat to low. Stir in the milk and heavy cream, followed by the Dijon mustard, Worcestershire sauce, lemon juice, and hot sauce if using. Warm gently for 2–3 minutes—do not boil after adding dairy, to prevent curdling. Taste and adjust salt, pepper, and lemon.

Add bacon and rest

Stir in most of the reserved crisped bacon, reserving a little for garnish. Remove and discard bay leaves and thyme stems. Let the chowder rest off the heat for 5 minutes to thicken and meld flavors.

Serve

Ladle the chowder into warmed bowls, sprinkle with the remaining bacon and chopped fresh parsley. Serve with crusty bread or oyster crackers.