Fish Chowder with Old Bay Croutons

This Fish Chowder is full of tender, firm white fish, red skin potatoes, bacon and fresh thyme. Serve topped with extra crispy bacon and toasty old bay croutons. This soup will serve 6.

As I sit here, glass of Malbec in my left hand, typing this post with my right. You’d never guess that I could barely contain my excitement over this chowder. I kept counting down the days until I could share this soup with you. The broth. The flaky fish. The gigantic-toasty-old-bay-sourdough-croutons. It’s so ridiculously easy and tastes as if you ordered it off a menu at a seaside restaurant in Maine.

I made this chowder last week when we got piled on by snow. It was pretty much the perfect day. School was cancelled, I pressed play on my favorite playlist and made chowder.

To Make This Fish Chowder with Old Bay Croutons You Will Need:

for the croutons:

• sturdy bread – I like to use sourdough.
• olive oil – Or substitute with olive oil spray.
• old bay seasoning – Use homemade or store-bought.

for the chowder:

• olive oil – Helps to soften the bacon as it cooks.
• thick cut bacon – Lends texture and smoky flavor.
• yellow onion – Adds a sweet and subtle onion flavor.
• dry white wine – Like sauvignon blanc or chardonnay. Or omit if you prefer.
• baby red skin potatoes – Try to use very small potatoes that you can just cut in half.
• thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
• old bay seasoning – Use homemade or store-bought.
• kosher salt – Enhances the flavors in this soup.
• freshly ground black pepper – Lends distinct bite and flavor.
• bay leaf – Lends an earthy, slightly pine-like flavor with notes of black pepper.
• clam juice – Adds an intensely briny, salty, and savory flavor.
• heavy cream – Lends richness and creaminess.
• firm white fish – Use either cod, barramundi, hallibut or rockfish.
• parsley (fresh) – Lends a pop of color and herbaceous flavor.

Make The Croutons:

Preheat your oven to 400°F (or 200°C).

Use a bread knife to cut slices of bread into 1/2 to 3/4-inch cubes. Drizzle with 2 tablespoons olive oil and sprinkle with a generous tablespoon of old bay seasoning.

Toss the bread cubes with your impeccably clean hands, spread them out into one even layer and bake in your preheated oven for 10 minutes, rotating the pan half-way through.

Remove and set off to the side. Try not to snack on these while you make the chowder, I dare you. It’s impossible.

Make The Soup:

Add 4 slices of diced thick cut bacon to a heavy bottom pot. Heat over medium, cooking and stirring occasionally until the bacon is cooked through and crispy.

Use a slotted spoon to remove and transfer the bacon to a paper towel lined plate and set off to the side. Drain off all but 2 tablespoons of bacon fat from the pot.

To the bacon fat, add in the diced onions with a pinch of salt and cook until soft, translucent and the edges are slightly golden.

 

Once the onions are soft, pour in 1/2 cup of dry white wine. I like sauvignon blanc but you can use your favorite.

Cook until the wine has reduced down to half, about 5 minutes.

Next add in 1 pound halved baby (very small) red potatoes, 1 tablespoon chopped fresh thyme, 1 heaping teaspoon old bay seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a bay leaf.

Next, pour in 2 cups of clam juice.

Stir, cover and bring to a boil. Once boiling, reduce to low and simmer for 15 minutes or until the potatoes are just about tender.

Meanwhile heat 1¼ cup of heavy cream over low until warm. Not to a boil, but hot to touch.

The potatoes will continue to cook while the fish is in the pot so you don’t want them falling apart.

Once the potatoes are tender, carefully nestle the fish into the liquids.

Pour the heated cream over top of the fish. Gently stir, cover with the lid cracked and cook the fish for 10 to 12 minutes on medium-low. You’ll know the fish is done because it’s tender and flaky.

Next add in 2 tablespoons finely chopped fresh parsley. Don’t forget to remove the bay leaf.

Lastly, add in half of the crispy bacon.

Taste and season with more kosher salt and freshly ground black pepper if needed. Keeping in mind that the old bay croutons are a little salty as well.

Serve the Chowder:

Ladle the fish chowder into a bowls and top with those croutons.

Sprinkle with reserved crispy bacon, chopped parsley and some extra freshly ground black pepper.

This fish chowder reheats beautifully in a sauce pan over low heat.

Enjoy! And if you give this Fish Chowder with Old Bay Croutons recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on March 19, 2014 and has been updated with clear and concise instructions, new photography and helpful information.