- 40C Fish Chowder

-40C Fish Chowder

  • 4 medium burbot fillets: about 2lbs worth (or preferred fish)
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup chopped potato
  • 1 cup chopped sweet potato
  • 1 shallot or small onion diced
  • 1 leek diced
  • 1 tbsp cajun spice
  • 1cup table cream
  • 2 tbsp flour or cornstarch
  • 1 bottle clam juice
  •  Few cups water 
  • 4 slices thick cut bacon diced
  • fresh dill and chives
  • ½ cup vegetable or chicken stock
  • 1 tbsp butter (optional)

This is a hearty chowder that is perfect for warming your soul on a cold day! 

I try to keep this as a one pot meal, a large stock pot or dutch oven is perfect. Start by browning the bacon on medium heat. The goal is to render a good amount of fat, once the pieces have browned remove the bacon from the pot. Next step is to start sweating the vegetables, add the shallot or onion, let them start to brown, then add the remaining vegetables. If the bacon did not render that much fat this, add some butter to help sweat the vegetables. Add the cajun spice, after a few minutes of letting the vegetables cook, add the bacon back in and pour the jar of clam juice in, scraping the bottom of the pot to release any caramelized bits. Pour in the stock and assess the level of the liquid. Add water as needed to just submerge the contents of the pot. Simmer until the potatoes are soft. At this point taste for seasoning, add the fish, fresh dill and chive. Turn heat to a low simmer, make a smooth slurry with the flour or cornstarch and water, add to the pot to thicken broth. Simmer until fish is cooked through approximately five minutes. Lastly, add the cream and enjoy!