I’m excited to share an easy one-pot chowder that’s quick enough to be a weeknight dinner and yummy enough to taste like it came from a fancy restaurant. Delicious real food does not have to be complicated! Also, just like most soups and stews, this dish is fabulous leftover so feel free to double the recipe while you’re at it. You’ll thank yourself later. :)
I had a chance to demo this recipe on the Charlotte Today show … you can check out the clip below!
Fish and Potato Chowder - 1 Pot Meal!
- 4 slices bacon
- 1 pound mild white fish cut into 1-inch chunks
- 4 tablespoons butter
- 1/2 onion diced
- 4 stalks celery diced
- 1 clove garlic minced
- 4 cups chicken broth could also use veggie or fish stock if you have it
- 1 1/2 pounds Yukon Gold potatoes cut into small dice
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup heavy cream
- In a large soup pot over medium heat, cook the bacon on both sides until brown and crispy. Remove cooked bacon and crumble.
- Add the fish pieces to the pot with the bacon grease and cook until white on both sides. It's okay if it's still raw in the middle. Remove from the pot and add to the plate next to the crumbled bacon.
- Add the butter to the same pot, still on medium, and cook the onion and celery for about 3 or 4 minutes until they begin to soften. Add the garlic to the pot and cook while stirring for another minute.
- Pour in the stock along with the potatoes and spices. Bring to a boil and then turn down to low and simmer for 15 to 20 minutes, or until the potatoes are soft enough to be pierced with a fork.
- If more of a pureed soup is desired, you can remove half the potato chunks at this point, add in the crumbled bacon and puree with a hand immersion blender before adding back in the fish and rest of the potatoes.
Otherwise throw back in the bacon and fish and add the heavy cream. Stir to combine and heat until the fish is cooked all the way through. Serve warm with garlic toast and a salad.