Fish chowder

Can I let you on a little secret, I don’t really like fish. I am a bit picky when it comes to fish and seafood, I like it done a certain way and would be perfectly fine just eating it a few time a year. My little goose, on the other hand, LOVE fish and asks for it once or twice a week. I think their love for, all things from the sea, comes from the Acadian blood in them.

Fish Chowder

I don’t want to be that mother that seldom prepare a meal or certain food to her family because she isn’t fan of it. What’s working for us at the moment is, I prepare fish or seafood once or twice weekly for the girls while I eat leftovers. I haven’t got any complaints from the girls. They love their food so much that they let me eat mine alone!

Today I’ll be sharing one quick and easy fish soup that is flexible enough that you can use whatever you have on hand to make it.

What you’ll need:

fish chowder

– 1 large onion

– 1 to 2 tbsp butter

– a few waxy potatoes (like Yukon gold or red potatoes, or any potatoes that would hold up its shape) ( 2 large one or more if small)

– 4 cups of fish stock (or vegetable stock)

– 1 cup of heavy cream (whipping or coffee cream will do)

– About 2 cups of cut fish and seafood (whatever you have on hand. I used salmon, cod and haddock)

– a few strips of bacon (naturally smoked flavor is what I used)

– Fresh Thyme (dry works too)

– 1 bay leaf

– salt and pepper to taste

The how to:

Put a few strips on bacon in your soup pot, fry over medium heat until most of the bacon is crispy. Remove and chop down into small pieces, and set aside. If any fatty bacon is left just put it back into the pot when you are sweating the onion. At this point you can take some of the bacon grease away but make sure to keep some in, that’s part of the flavor of the soup.

While the bacon is frying, dice the onion. Add the butter to the bacon fat, add the onion, Thyme and a pinch of salt. If any bacon fatty chunks are left, add them now. While the onion are sweating, dice the potatoes. When you start to see some caramelisation (brown bit in the bottom of the pan) add in the potatoes and stir them until coated with all that goodness.

Now add the stock and the bay leaf, bring it to a boil and cook the potatoes until just tender. Season with a touch of salt and pepper. When the potatoes are cooked, lower the heat to medium low and slowly incorporate the cream. Add all the fish on top of your soup, put the lid on and cook of a few minute or until the fish is firm.

Your soup is ready to be served, add a few bits of the fried bacon of top and enjoy.

Tips : This soup can be prepared in advance and just heated up when your guests arrives. Follow the instructions and omit the cream, when the soup is heated trough add the cream and serve.

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