Peter Wallace’S Smoked Bluefish Chowder

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, smoky New England-style soup featuring flaked bluefish, tender potatoes, and sweet corn
Peter Wallace's Smoked Bluefish Chowder recipe image

This hearty Smoked Bluefish Chowder delivers deep, oceanic flavors with every spoonful. The base is built from lean smoked slab bacon and slowly sautéed onions, creating a savory foundation that complements the delicate smokiness of the bluefish. Russet potatoes provide a comforting, creamy texture, while fresh sweet corn adds bursts of natural sweetness. The fish is added at the end to preserve its flaky texture and prevent overcooking. ItâÂÂs a perfect dish for chilly evenings or a satisfying lunch, best enjoyed with crusty bread to soak up the flavorful broth. Simple yet sophisticated, this chowder brings the taste of the coast to your kitchen table.

Peter Wallace's Smoked Bluefish Chowder recipe image
Print Recipe

Peter Wallace’S Smoked Bluefish Chowder

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 43.0

Description

This hearty Smoked Bluefish Chowder delivers deep, oceanic flavors with every spoonful. The base is built from lean smoked slab bacon and slowly saut&# 195;©ed onions, creating a savory foundation that complements the delicate smokiness of the bluefish. Russet potatoes provide a comforting, creamy texture, while fresh sweet corn adds bursts of natural sweetness. The fish is added at the end to preserve its flaky texture and prevent overcooking. ItâÂÂs a perfect dish for chilly evenings or a satisfying lunch, best enjoyed with crusty bread to soak up the flavorful broth. Simple yet sophisticated, this chowder brings the taste of the coast to your kitchen table.

Ingredients

Directions

  1. Cut the corn kernels off the cooked cobs with a sharp knife to yield about 2 cups; set aside.
  2. Peel and finely mince 2 large onions.
  3. Dice 3 oz of lean smoked slab bacon (preferably apple-smoked).
  4. Peel 2 medium Russet potatoes and cut into 1/2-inch dice.
  5. In a 4-quart casserole, melt 1 tablespoon of unsalted butter over low heat.
  6. Add the diced bacon and sauté until lightly browned; remove with a slotted spoon and reserve.
  7. Discard all but 3 tablespoons of fat from the casserole.
  8. Add the minced onions to the fat and cook until soft and lightly browned, about 20 minutes, stirring often.
  9. Add 6 cups of fish bouillon (or mussel broth/clam juice) and simmer for 15 minutes.
  10. Add the diced potatoes and simmer until barely tender.
  11. Remove the casserole from heat, add the corn, and let cool completely.
  12. Just before serving, bring the soup back to a simmer.
  13. Add 2 cups of flaked smoked bluefish and heat through gently.
  14. Taste and adjust seasoning with a large grinding of freshly ground black pepper.
  15. Spoon into individual soup bowls, garnish with parsley or cilantro leaves, and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 43.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.2g5%
Sugars 1.6g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is the signature dish of the talented chef of Topper's in Nantucket.

Serve accompanied by crusty French bread.

Garnish with 1/4 cup of tiny Italian parsley leaves or cilantro leaves.

Ensure the bacon is blanched if using a very fatty cut, though lean slab bacon is recommended.

Keywords: bluefish, chowder, smoked, fish soup, corn, potato, bacon, new england, seafood, winter, comfort food, savory, hearty, nantucket, classic, dinner, lunch, easy, traditional
Recipe Card powered by WP Delicious