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Smokey Seafood Chowder

I have, rather unfortunately, only lived in places with average weather. I'm used to quite a bit of snow, rain and cold in my days so naturally it's important that I have a few good go-to recipes that warm you right to the bones.  This can easily be fancied up a bit for entertaining if you buy a more expensive fish and add a little saffron but I am a fan of the humble version. Don't be shy to try it with different kinds of trout or white fillets and bacon / thick pancetta instead of ham. I make this in the slow cooker but you could just as easily use 

Gather the Good Stuff

  1. 400g or so of small potatoes - halved or quartered depending on size. 
  2. 250g - whitefish or trout. Sole works well
  3. 250g of smoked whitefish  
  4. 100g chopped bacon / ham / pancetta 
  5. 2 tbsp butter 
  6. 1 onion - diced 
  7. 2 celery sticks - diced 
  8. 50g corn nibbles 
  9. 3 cups vegetable or fish broth 
  10. 2/3 cup dry white wine 
  11.  2/3 cup heavy cream
  12. 1 tsp dried tarragon 
  13. 1 tsp white wine vinegar 
  14. Salt and pepper to taste

 Putting it all Together 

  1. Pre-warm your slow cooker low 
  2. Melt the butter in a skillet on the stovetop and turn to medium high
  3. If you are using bacon instead of ham, cook it halfway and skim off the excess fat. Transfer bacon to slowcooker. If you are using ham, skip this step  
  4. Saute your vegetables in the butter until soft. About 6-7 minutes 
  5. Transfer your vegetables, stock, potatoes, wine, tarragon to the slow cooker
  6. Season with salt and pepper
  7. Turn to low and cook for 6 hours 
  8. After 6 hours, flake your fish and dice your ham. If your fish has skin, discard it 
  9. Add your fish, ham, cream, vinegar to the slow cooker and turn to high for 20 minutes
  10. Serve with warm bread  
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  1. Graeme HeronDecember 24, 2020 at 4:56 AM

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