There’s something deeply satisfying about a warm bowl of chowder, isn’t there? It’s hearty, rich, and feels like a comforting hug on a chilly day. Rich Fish Chowder with Crispy Bacon, Sweet Corn, and Fresh Spinach is a dish that brings together smoky, savory, and creamy flavors in one irresistible bowl. With tender pieces of salmon, succulent bay scallops, crispy bacon, and nutrient-packed spinach, this chowder is the perfect meal to brighten up your day.
This dish isn’t just food—it’s an experience. From the first spoonful, you’ll savor the medley of flavors and textures, from the crunch of bacon to the velvety broth infused with the natural sweetness of corn and the freshness of spinach. It’s perfect for a cozy dinner with loved ones or even a casual gathering with friends. Let’s dive into the recipe and uncover the secrets to making this incredible chowder!
Ingredients for Rich Fish Chowder
Before you start, gather all your ingredients for a smooth cooking experience. Here’s what you’ll need to create this hearty chowder:
| Ingredient | Quantity |
|---|---|
| Leek, chopped | 1 small (3 ounces) |
| Bacon, diced | 2 thick slices (about 2 oz) |
| Olive oil | 2 tablespoons |
| Yellow potatoes, diced | 2 medium (6 ounces total) |
| White onion, diced | 1 small |
| Carrot, diced | 1 large |
| Serrano pepper, minced | 1 small, seeded |
| Seafood stock | 1 quart (32 ounces) |
| Water | 1 cup |
| Frozen corn kernels | 1 cup |
| Heavy cream | 1 cup |
| Salt and black pepper | To taste |
| Salmon fillet | 12 ounces, skinned and cubed |
| Bay scallops | 1 pound, rinsed |
| Fresh spinach, chopped | 2–3 cups (loosely packed) |
| Chives, chopped | For garnish |
| Hot red-pepper sauce | To taste |
Why You’ll Love This Chowder
Rich Fish Chowder with Crispy Bacon, Sweet Corn, and Fresh Spinach is more than just a delicious recipe. It’s a well-rounded, wholesome meal that ticks all the boxes:
- Comforting and Flavorful: The creamy broth, smoky bacon, and tender seafood create a harmonious balance of rich flavors.
- Nutritious: Packed with protein, vitamins, and omega-3s, this chowder is as healthy as it is hearty.
- Perfect for All Seasons: While it’s especially comforting during colder months, the lightness of spinach and sweet corn makes it suitable for spring and summer too.
- Impressive Yet Easy: Despite its gourmet look and taste, this recipe is simple enough for beginner cooks to nail.
Step-by-Step Instructions for Rich Fish Chowder
Here’s how to create this flavorful chowder in just a few simple steps:
1. Cook the Bacon
- In a large pot or Dutch oven, cook the diced bacon over medium heat.
- Stir occasionally until the bacon is crispy and golden brown.
- Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot. Set the crispy bacon aside for garnish.
2. Sauté the Vegetables
- Add 2 tablespoons of olive oil to the pot with the bacon fat.
- Stir in the chopped leek, onion, carrot, and serrano pepper.
- Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
3. Add the Potatoes and Liquids
- Stir in the diced yellow potatoes.
- Pour in the seafood stock (or chicken broth) and water, stirring well to combine.
- Bring the mixture to a simmer and cook for 10–12 minutes, or until the potatoes are tender.
4. Add Corn and Cream
- Stir in the frozen corn kernels and heavy cream.
- Season the mixture with salt and freshly ground black pepper to taste.
- Allow the chowder to return to a gentle simmer.
5. Cook the Seafood
- Gently add the cubed salmon and bay scallops to the pot.
- Let the seafood cook for about 5 minutes, stirring gently, until the fish is opaque and the scallops are tender.
6. Add the Spinach
- Stir in the chopped fresh spinach and cook for 1–2 minutes, just until the spinach wilts.
7. Serve and Garnish
- Ladle the chowder into bowls.
- Top each bowl with crispy bacon, a sprinkle of chopped chives, and a dash of hot red-pepper sauce for a spicy kick, if desired.
- Serve warm and enjoy!
Tips for Making the Perfect Fish Chowder
- Choose Fresh Seafood: Fresh salmon and scallops will provide the best flavor. If using frozen seafood, make sure to thaw it completely before cooking.
- Adjust the Heat: Serrano peppers add a mild heat. For spicier chowder, leave some seeds in the pepper or add a pinch of cayenne.
- Don’t Overcook the Seafood: Overcooking can make the fish and scallops rubbery, so keep an eye on them while cooking.
- Make It Dairy-Free: Substitute heavy cream with coconut milk for a lighter, dairy-free option.
- Add Extra Vegetables: Feel free to include diced zucchini, bell peppers, or peas for added nutrition.
Nutritional Benefits of Fish Chowder
Not only is this chowder delicious, but it’s also packed with nutrients to fuel your body:
- High-Quality Protein: Salmon and scallops are excellent sources of lean protein and omega-3 fatty acids, supporting heart and brain health.
- Rich in Vitamins: Spinach, carrots, and potatoes provide essential vitamins like A, C, and potassium.
- Balanced Nutrition: With healthy fats from cream and olive oil, this chowder keeps you full and energized.
Nutritional Information
Here’s an approximate breakdown of the nutritional values per serving (based on six servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 350–400 kcal |
| Protein | 25–30g |
| Fat | 18–22g |
| Carbohydrates | 25–30g |
| Fiber | 3–5g |
| Sodium | 600–700mg |
What to Serve with Rich Fish Chowder
This hearty chowder pairs beautifully with a variety of sides to complete your meal:
- Crusty Bread: Perfect for soaking up the creamy broth.
- Side Salad: A fresh green salad with a tangy vinaigrette adds balance to the rich flavors.
- Roasted Vegetables: Try roasted asparagus or Brussels sprouts for a complementary side.
- Rice or Quinoa: For a more filling meal, serve the chowder over rice or quinoa.
Frequently Asked Questions
1. Can I use other types of fish?
Yes, you can substitute salmon with cod, haddock, or any firm white fish. Just adjust the cooking time accordingly.
2. Can I make this chowder ahead of time?
Absolutely! The chowder can be made up to one day in advance. Reheat gently on the stove, but add the spinach just before serving to keep it fresh.
3. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, stirring occasionally.
4. Can I freeze this chowder?
Yes, but note that the cream may separate upon thawing. To avoid this, freeze the chowder before adding the cream, and stir it in after reheating.
5. Is this chowder gluten-free?
Yes, this recipe is naturally gluten-free, as it doesn’t contain any flour or other gluten-based thickeners.
6. What if I don’t have seafood stock?
You can use chicken broth or vegetable stock as a substitute, but seafood stock provides the best flavor for this dish.
Conclusion: Make Rich Fish Chowder Tonight!
Now that you’ve learned how to make Rich Fish Chowder with Crispy Bacon, Sweet Corn, and Fresh Spinach, it’s time to roll up your sleeves and get cooking! This dish is the ultimate combination of indulgent and nutritious, making it perfect for any occasion.
Gather your ingredients, follow the simple steps, and serve up a bowl of this flavorful chowder. Once you taste the creamy broth, tender seafood, and smoky bacon, you’ll find yourself making this recipe again and again.
So, what are you waiting for? Get your pot ready and enjoy a comforting, homemade meal that warms both your heart and stomach.
Print
Rich Fish Chowder with Crispy Bacon, Sweet Corn, and Fresh Spinach
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Looking for a hearty, flavorful, and comforting meal? Rich Fish Chowder with Crispy Bacon, Sweet Corn, and Fresh Spinach combines tender salmon, succulent bay scallops, crispy bacon, and creamy broth for the perfect cozy dish. It’s easy to make, packed with nutrients, and sure to become a family favorite.
Ingredients
- 1 small leek (3 ounces, split lengthwise, rinsed, and chopped)
- 2 thick slices bacon (diced (about 2 ounces))
- 2 tablespoons olive oil
- 2 medium yellow potatoes (6 ounces total, diced)
- 1 small white onion (diced)
- 1 large carrot (peeled and diced)
- 1 small serrano pepper (halved, seeded, and minced)
- 1 quart 32 ounces seafood stock or chicken broth
- 1 cup water
- 1 cup frozen corn kernels
- 1 cup heavy whipping cream
- Salt and freshly ground black pepper (to taste)
- 12 ounces salmon fillet (skinned and cut into ¾-inch pieces)
- 1 pound bay scallops (rinsed)
- 1 small bunch fresh spinach (stems trimmed, roughly chopped (about 2 to 3 loosely packed cups))
- Chopped fresh chives (for garnish)
- Hot red-pepper sauce (to taste)
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
- Sauté the vegetables: Add the olive oil to the pot with the bacon fat. Add the leek, onion, carrot, and serrano pepper, cooking for about 5 minutes or until the vegetables begin to soften.
- Add the potatoes and liquids: Stir in the diced potatoes, seafood stock (or chicken broth), and water. Bring the mixture to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
- Add corn and cream: Stir in the corn kernels and heavy cream. Add salt and freshly cracked black pepper according to your preference. Allow the mixture to return to a gentle simmer.
- Cook the seafood: Add the salmon pieces and bay scallops to the pot, cooking for about 5 minutes until the seafood is opaque and cooked through.
- Add spinach: Stir in the chopped spinach and cook for an additional 1-2 minutes, just until the spinach wilts.
- Serve: Ladle the chowder into bowls, garnish with crispy bacon, chopped chives, and a dash of hot red-pepper sauce if desired.
Notes
- Seafood Substitutions: Swap salmon for cod, haddock, or another firm white fish.
- Dairy-Free Option: Replace heavy cream with coconut milk for a dairy-free alternative.
- Customize the Heat: Adjust the spiciness by adding more serrano pepper or hot sauce, or omit entirely for a milder flavor.
- Make Ahead: Prepare the chowder up to the point of adding the seafood. Store it in the fridge, then reheat and add the salmon and scallops before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American