Scarfies Smoked Fish Chowder
Dive into the comforting flavors of Scarfies Smoked Fish Chowder, a hearty and soul-warming recipe that brings the essence of coastal cuisine to your table. This rich and creamy chowder is brimming with tender chunks of flaked smoked fish, sweet corn kernels, and velvety potatoes, all swimming in a fragrant broth infused with sautéed leeks, celery, and garlic. A splash of lemon juice adds a bright, tangy finish that perfectly complements the smoky depth of the fish. Ready in just 45 minutes, this one-pot wonder is ideal for a cozy dinner, served with crusty bread to soak up every luscious drop. Whether you're craving a taste of the sea or seeking a comforting classic, this smoked fish chowder is a must-try recipe that will become a household favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 1 large leek, white and light green parts only, thinly sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock (or chicken stock)
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 12 ounces smoked fish (such as smoked cod, haddock, or trout), flaked and bones removed
- 1 cup heavy cream
- 1 cup fresh or frozen sweet corn kernels
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 optional crusty bread or dinner rolls, for serving
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the chopped onion, sliced leeks, and diced celery to the pot. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened but not browned.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the fish stock, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer over medium heat.
Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Stir in the flaked smoked fish and cook for 3–4 minutes to warm through.
Reduce the heat to low and slowly add the heavy cream, stirring gently to combine. Be careful not to let the chowder boil after adding the cream.
Add the corn kernels and continue to simmer for 2–3 minutes until the corn is tender.
Season the chowder with salt, black pepper, and lemon juice. Taste and adjust seasoning if needed.
Remove from heat and garnish with chopped parsley just before serving.
Ladle the chowder into bowls and serve with crusty bread or dinner rolls on the side, if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1136 mg | 24% | |
*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.
