This Soup Deserves JUST AS MUCH attention as Clam Chowder

You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood.

Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used.

The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea.

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Ingredients for this recipe:

• 2 pounds fish (cod, halibut, bass, etc.)
• 8 strips of bacon, cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock, clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes, cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste

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