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Smoked Fish Chowder
Smoked Fish Chowder combines smoked fish with pancetta, sweet potatoes, leeks, beans, and creamed corn in a creamy broth.
Ingredients
- 2 cups clam juice (2 8-ounce bottles)
- 1 1/2 cups vegetable broth
- 1/2 cup water
- 2 tablespoons butter
- 6 ounces pancetta, diced
- 2 cups sweet onion, chopped (such as Vidalia)
- 1 1/2 cups leeks, diced (white parts cleaned of all sand)
- 1 cup celery, chopped
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 large orange pepper, cut into 1/2-inch dice (about one cup)
- 1/2 cup white wine
- 3 tablespoons flour
- 1 teaspoon white pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds peeled sweet potato, cut into bite-sized cubes
- 1 14-ounce can creamed corn
- 1 14-ounce can Cannellini beans, drained and rinsed
- 1 1/2 cups heavy cream
- 1 1/2 pound Morey’s Smoked White Fish (1 pound after cleaned) - see note
- 1/2 pound Morey’s Smoked Skinned Salmon (1 ounce to top each serving) - see note
- Dill fronds for garnish
Instructions
- In a medium pan, heat clam juice, vegetable broth and water until hot. Hold on low.
- In a large heavy bottomed pot or Dutch oven, melt butter over medium high and add pancetta. Cook pancetta until crisp.
- Add onion, leeks, celery, thyme and dill. Stir and cook for three minutes.
- Add orange pepper and cook for an additional minute.
- Add wine to deglaze and cook until wine has evaporated.
- Reduce to medium and add flour. Stir and cook for two minutes over medium heat.
- Add clam and vegetable broth mixture one third at a time whisking as you add each third. Add white pepper, Worcestershire sauce and sweet potato and bring mixture to a medium boil. Reduce heat and simmer until potatoes are tender, about ten minutes.
- Add creamed corn and Cannellini beans and stir.
- Add cream and heat just until hot but not boiling.
- Add white fish and stir once, then remove from heat. Try to leave fish in large pieces.
- To serve, place chowder in bowl and top with slices of smoked salmon and garnish with fresh dill.
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Notes
Note: Prepare the white fish by removing and discarding skin and head. Since the fish has been smoked, the skin slides right off. Next turn the fish belly side up and press down to lay each filet flat. Grab the back bone and gently lift up. The bones on both sides should pull right up and off. If not, gently remove them trying to keep the fish as intact as possible. For the salmon, slice an eight ounce skinned filet into 24 slices so each chowder portion gets three slices, or one ounce. A little more or less will not matter.
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