Smoky Fish Chowder

Name: Smoky Fish Chowder
Ingredients: 3 ounces bacon (about 3 to 4 slices), diced; 3 tablespoons unsalted butter; 2 medium leeks, white and light- green parts, thinly sliced; 3/4 teaspoon kosher salt, more as needed; 1/4 teaspoon hot smoked paprika; 1/4 cup dry white vermouth or white wine; 2 cups fish stock, store-bought or homemade; 1/2 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

11 ingredients

15 steps

Ingredients

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 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

Directions

1

In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes.
2

Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
3

Spoon off all but 2 tablespoons of bacon fat from the pot.
4

Add butter and let melt.
5

Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes.
6

Stir in paprika; cook 1 minute.
7

Pour in vermouth and simmer until almost completely evaporated, about 2 minutes.
8

Stir in stock, 1 cup water, potatoes, thyme and remaining salt.
9

Simmer until potatoes are tender, about 25 minutes.
10

Add milk and cooked bacon to pot; bring to a simmer.
11

Add fish and cook until just opaque, 2 to 4 minutes.
12

Use a fork to flake fish into large pieces.
13

Taste and adjust seasoning if necessary.
14

Remove thyme.
15

Serve immediately.