Comforting Smoked Fish Chowder (Thick & Creamy)

Ingredients

• 4 thick-cut slices bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken or vegetable stock
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 12 ounces hot-smoked fish (trout, salmon, or haddock), skin removed, flaked
• 1 whole bay leaf
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon fresh-cracked black pepper, plus more to taste
• 2 tablespoons fresh dill or chives, finely chopped for garnish

Instructions

1. 1

   Place a Dutch oven over medium heat. Add diced bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon, leaving the fat in the pot.

2. 2

   Add butter to the pot. Once melted, add onion and celery and sauté until softened, 5-7 minutes. Add garlic and cook for 1 more minute until fragrant.

3. 3

   Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste, forming a roux.

4. 4

   Slowly whisk in the chicken stock until smooth, scraping the bottom of the pot. Stir in the milk, diced potatoes, bay leaf, 1/2 tsp salt, and 1/2 tsp pepper.

5. 5

   Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook until potatoes are fork-tender, about 10-12 minutes. Do not boil.

6. 6

   Reduce heat to low. Stir in the heavy cream. Gently fold in the flaked smoked fish and heat through for 2-3 minutes.

7. 7

   Remove from heat, discard the bay leaf. Taste and adjust seasoning with more salt and pepper. Ladle into bowls and garnish with crispy bacon and fresh dill or chives.