Fish Chowder with Root Vegetables
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 21 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 105 milligrams
- Sodium
- 756 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 35 grams
- Sugar
- 10 grams
- Total: 40 min
- Active: 30 min
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
- 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.
- 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.
- 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.
- 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.
- 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.