Smoky Fish Chowder

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it’s got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can’t find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you’ll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Ingredients

• 3 ounces bacon (about 3 to 4 slices), diced
• 3 tablespoons unsalted butter
• 2 medium leeks, white and light- green parts, thinly sliced
• ¾ teaspoon kosher salt, more as needed
• ¼ teaspoon hot smoked paprika
• ¼ cup dry white vermouth or white wine
• 2 cups fish stock, store-bought or homemade
• ½ pound fingerling potatoes, sliced into 1/4-inch rounds
• 3 thyme sprigs
• 2 cups whole milk
• 10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    557 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 34 grams protein; 114 milligrams cholesterol; 1152 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
2. Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
3. Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

40 minutes