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
Scale
- 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