Fish Chowder with Root Vegetables
Recipe GLPR67c4a3d2335019
A hearty and warming fish chowder loaded with tender root vegetables, smoky bacon, and chunks of flaky white fish. Rutabaga and potatoes create a naturally creamy base enriched with cream and clam juice, finished with crispy bacon bits and fresh scallion garnish.
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Ingredients
4 slices bacon
1 tablespoon unsalted butter
2 stalks celery, chopped
4 scallions, white and light green parts sliced, dark green parts reserved
1/2 large rutabaga (about 1 1/2 pounds), peeled and diced
2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped
4 to 5 sprigs fresh thyme
Kosher salt and freshly ground black pepper to taste
1 8-ounce bottle clam juice
1 1/4 pounds skinless cod, haddock, hake, or pollock fillets, cut into 1 1/2- to 2-inch chunks
3/4 cup half-and-half or heavy cream
1 1/2 cups oyster crackers or 4 crusty dinner rolls, for serving
Directions
In a medium Dutch oven or heavy pot, combine the bacon and butter over medium-high heat. Cook, turning the bacon occasionally, until the bacon becomes crisp and golden, about 6 to 8 minutes. Using a slotted spoon or tongs, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the flavorful bacon drippings in the pot.
While the bacon cooks, prepare the vegetables: chop the celery into small pieces and slice the scallions, separating the white and light green parts from the dark green tops; set the dark green scallion pieces aside for garnish.
Add the chopped celery, diced rutabaga, chopped potatoes, thyme sprigs, and the white and light green scallion parts to the pot with the bacon drippings. Season generously with kosher salt and freshly ground pepper. Stir frequently for 2 to 3 minutes until the vegetables are well coated with the fat and beginning to soften slightly.
Pour the clam juice and 3 cups of water into the pot, then cover with a lid. Bring to a boil over high heat, then slightly reduce the heat and open the lid partially. Simmer until the rutabaga and potatoes are tender, about 15 minutes.
Cut the fish fillets into 1 1/2- to 2-inch chunks. Add the fish chunks and the half-and-half or heavy cream to the pot, then cover and return to a simmer. Cook gently for about 2 minutes, until the fish is just cooked through and opaque, reaching an internal temperature of 145 degrees Fahrenheit. Do not overcook, as the fish will continue to cook slightly after removed from heat and may become dry or fall apart.
Taste the chowder and adjust the seasoning with additional salt and pepper as needed. Using a spoon or tongs, discard the thyme sprigs from the pot.
Crumble the reserved bacon into small pieces. Ladle the hot chowder into serving bowls, then top each bowl with crumbled bacon and a sprinkle of the reserved dark green scallion pieces. Serve immediately with oyster crackers or crusty dinner rolls on the side.
