This hearty Creamy Fish Chowder combines tender salmon and bay scallops with smoky bacon, sweet corn, and fresh spinach in a rich, velvety broth. This recipe is perfect for cooler days or whenever you’re in the mood for a comforting bowl of seafood goodness. The chowder balances flavors and textures, with creamy potatoes, a hint of spice from the serrano pepper, and a slight kick from hot red-pepper sauce. Serve with crusty bread for a satisfying meal that’s sure to please.
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.
Conclusion:
This Creamy Fish Chowder with Bacon, Corn, and Spinach is a delightful blend of textures and flavors, bringing together fresh seafood, hearty vegetables, and creamy broth. It’s an ideal dish for cozy gatherings or a comforting meal at home, offering a rich, satisfying experience in every spoonful.
Rich Fish Chowder with Crispy Bacon, Sweet Corn, and Fresh Spinach
A rich and comforting seafood chowder with salmon,scallops, bacon, and fresh vegetables, perfect for a cozy meal.
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.