Rikis Smoked Fish Chowder
Dive into the comforting, smoky flavors of Riki's Smoked Fish Chowder, a hearty and creamy dish that’s sure to become a family favorite. This New England-inspired recipe combines flaky smoked fish—such as haddock or trout—with tender russet potatoes, sweet carrots, and aromatic celery, all simmered to perfection in a velvety base of milk, cream, and savory stock. A hint of fresh thyme and a dash of ground black pepper add depth to the chowder, while a parsley garnish provides a fresh, vibrant finish. Perfect for cozy evenings or as a centerpiece for your next gathering, this one-pot meal comes together in just an hour and pairs beautifully with crusty bread or oyster crackers. Packed with bold, smoky flavors and homestyle charm, Riki's Smoked Fish Chowder is a must-try for seafood lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams smoked fish (such as haddock or trout)
- 3 medium russet potatoes
- 1 large yellow onion
- 2 celery stalks
- 2 medium carrots
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or fish stock
- 2 cups milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into small cubes. Dice the onion, celery, and carrots into small pieces.
Flake the smoked fish into bite-sized chunks, discarding any skin or bones. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened but not browned.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually add the chicken or fish stock, stirring continuously to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, thyme, salt, and pepper. Simmer for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low. Stir in the milk and heavy cream, allowing the chowder to heat gently. Do not bring to a boil.
Add the flaked smoked fish to the pot. Simmer for another 5 minutes to warm the fish through and let the flavors meld.
Remove the bay leaf and taste the chowder. Adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with chopped fresh parsley. Accompany with crusty bread or oyster crackers, if desired.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 10431 mg | 454% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 46.0 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 34.8 mcg | 174% | |
| Calcium | 984 mg | 76% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 6553 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
