- Prep Time: 20 minutes
- Cook Time: 25 minutes
A dish that is full of amazing flavor and as Chad at Fishful Thinker says:
...this recipe begs for improvisation...have fun with it!
So gather your favorite fish, ingredients, and get cooking.
- 1/3 lb bacon or salt pork, coarsely chopped
- 1 1/2 yellow onions, coarsely chopped
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped flat leaf parsley
- 2 bay leaves
- 3 Yukon Gold potatoes, evenly cubed
- 2 cup of half & half, or whole milk/cream mix to same volume
- 1/2 stick real butter
- Approx. 1 1/2 lbs fish fillets, evenly chunked into large pieces. (walleye, white bass, striper, etc…almost any fish in your freezer will work!)
- 3 cup fish stock made from fish carcasses (can substitute 2 C vegetable broth and 1 C jarred clam juice)
- Kosher Salt and fresh ground black pepper
- Oyster crackers
Heat up Dutch oven over medium-low heat. Add bacon, stir occasionally, and cook until just browned.
Remove and reserve bacon, leaving the fat in the pan.
Add onions and stir; if more fat is needed add a tablespoon or two of real butter.
Add heavy pinch of salt and generous amount of black pepper.
When onions begin to turn opaque, add half of the thyme and the potatoes.
Cover with fish stock, add bay leaves and half of the parsley and simmer for about 10 minutes.
Add half & half, a few bacon bits, pinch each of salt and pepper, and the rest of the thyme.
Cook over low heat until potatoes break easily, being very careful to not scorch the milk, about 5-10 minutes. Stir in fish chunks.
As soon as the mixture begins to slightly bubble around the edges, add about 1-2 tablespoons butter, remove from heat, cover, and allow to rest for 5-10 minutes.
Chowder is done when fish flakes easily.
Ladle a serving into soup bowl, sprinkle with parsley and salt to taste, top with a few bacon bits and oyster crackers. Enjoy!