Fish Chowder with Bacon and Butternut Squash
This reminds me of Summer at the Cape and works perfectly well with either haddock or cod.
- 6
- Easy
- Budget Friendly
Ingredients
- 5 slices thick cut bacon, diced
- 1 medium onion, diced small
- 4 stalks celery, sliced thin
- 1 tbsp. fresh thyme leaves
- 1 2 lb. butternut squash, peeled and diced
- 1 tbsp. flour
- 1/4 cup cream sherry
- 3 cups fish or chicken stock
- 1 cup bottled clam juice
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. smoked paprika
- 1 1/2 lbs. skinless haddock or cod filets
- 1/2 cup heavy cream
- cayenne pepper, for garnish
Preparation
Step 1
Dice the bacon, add to a large stock pot and cook until crispy. Remove with a slotted spoon and set aside. Add the diced onion, celery and thyme to the bacon fat and cook until the vegetables begin to soften.
Step 2
Add the flour to the pot and allow to cook until golden brown. Then add the sherry to deglaze the pan, being sure to scrape up any stuck on bit from the bottom.
Step 3
Stir in the stock, clam juice and butternut squash and allow to come to a boil. Reduce the heat and allow to simmer until the squash is just tender 10-12 minutes.
Step 4
Cut the fish filets into large bite sized pieces. Stir in the salt, pepper and smoked paprika. When the squash is tender add the fish to the pot, cover and simmer until it flakes apart easily, about 4-5 minutes. Stir in the cream and allow to cook for 2 more minutes.
Step 5
Serve with a hearty sprinkle of cayenne pepper.