Ina Garten Fish Chowder Recipe
The Ina Garten Fish Chowder Recipe is perfect for you. This dish is creamy and very delicious.
Ingredients
- 2 tablespoons good olive oil.
- 4 ounces thick-cut bacon diced.
- 2 cups chopped yellow onions.
- 2 cups medium-diced carrots.
- 1 cup medium-diced celery.
- 1 pound red potatoes unpeeled and diced.
- 1 1/2 teaspoons kosher salt.
- 1 teaspoon freshly ground black pepper.
- 1 quart seafood stock or chicken stock.
- 2 cups frozen corn kernels.
- 1 1/2 pounds firm white fish like halibut.
- 1 cup heavy cream.
- 2 tablespoons fresh parsley chopped.
Instructions
Cook the Bacon
- Place your pot over medium heat. Add the olive oil and diced bacon. Cook until the bacon is brown and crispy. This adds a smoky flavor to the soup.
Sauté the Vegetables
- Add the onions, carrots, and celery to the pot. Cook them in the bacon fat. Stir for about 10 minutes. The vegetables should be soft and fragrant.
Add Potatoes and Seasoning
- Throw in the diced red potatoes. Add the salt and black pepper now. This builds layers of flavor in the base.
Simmer with Stock
- Pour in the seafood or chicken stock. Bring the liquid to a quick boil. Then, turn the heat down to low. Cover the pot and simmer for 15 minutes.
Add the Corn and Fish
- Check if the potatoes are tender. Then, add the corn and fish chunks. Cook for about 5 to 7 minutes. Do not overcook the fish. It should be flakey and white.
Finish with Cream
- Turn off the heat. Pour in the heavy cream slowly. Stir gently so the fish does not break. Add the fresh parsley for a pop of color.
Notes
- Use Fresh Fish: Fresh fish makes the chowder taste much better.
- Don't Peel Potatoes: Red potato skins add nice color and texture.
- Chop Evenly: Cut vegetables into small, equal sizes for even cooking.
- Seafood Stock: Use seafood stock for a deeper ocean flavor.
- Do Not Boil Cream: Never boil the soup after adding the cream.
- Cold Corn: You can use frozen corn without thawing it first.
- Firm Fish: Pick fish like cod or halibut that stays firm.
- Let it Rest: Let the chowder sit for 5 minutes before serving.