Fish Chowder with Root Vegetables

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

4 slices bacon

1 tablespoon unsalted butter

2 stalks celery

4 scallions

1/2 large rutabaga (about 1 1/2 pounds), peeled and diced

2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped

4 to 5 sprigs thyme

Kosher salt and freshly ground pepper

1 8-ounce bottle clam juice

1 1/4 pounds skinless cod, haddock, hake or pollock fillets

3/4 cup half-and-half or heavy cream

1 1/2 cups oyster crackers or 4 crusty dinner rolls, for serving

Directions

  1. Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
  2. Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
  3. Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
  4. Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
  5. Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.