After our first attempt smoking fish in our make-shift disposable smoker, I had a craving for smoked fish chowder. I based my chowder on the type of chowder I had made before, using smoked haddock or cod. The smoke perch or barramundi from the previous recipe was just perfect. This chowder had nice chunky bits of fish, potato and a smoky creaminess to die for!
2 Tbs of butter
2 cloves of garlic, crushed or finely diced
1-2 rashers of streaky bacon, finely diced
1 stick of celery, finely diced
2 Tbs of plain flour
1 cup of white wine
4 potatoes, peeled and cubed
2 cups fish or vegetable stock
2 cups of water
1 tsp crushed peppercorns
400g smoked fish
1 cup of cream
fresh parsley, finely chopped
Melt the butter in a large saucepan, add bacon, onion, garlic and celery. Sauté for a few minutes to soften then add the flour and cook stirring continually for a minute.
Add the white wine and simmer on low heat until it starts to thicken. Then add the stock, water and potatoes. Bring to the boil and then cook uncovered until potatoes are cooked.
Add the smoked fish and cream and bring almost to the boil. Add the black pepper and some chopped parsley. Continue to heat until warmed through and of good consistency.
Serve with another sprinkle of fresh parsley.
OMG! This is perfect after a long sail, or on a cold night. Serve with some crusty bread for a perfect “comfort food” meal.
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