Fish Chowder with Old Bay Croutons

An easy Fish Chowder that is chocked full of tender fish, potatoes, bacon and topped with toasty old bay croutons! This soup is utterly delicious!

Course Mains & Entrees

Cuisine American

Keyword bacon, fish, potatoes, seafood, soup

Prep Time 25

Cook Time 35

Additional Time 15

Total Time 1 15

Servings servings

Calories 553

Author Laurie McNamara

Equipment

Staub 4 to 6-quart Round Cocotte

Ingredients

FOR THE OLD BAY SOURDOUGH CROUTONS:

4 cups cubed sourdough bread
2 tablespoons olive oil or olive oil spray
1 tablespoon old bay seasoning

FOR THE CHOWDER:

4 slices thick-cut applewood bacon diced into cubes
1 large yellow onion diced
1 pound red skin potatoes peeled and chopped into 3/4 to 1 inch pieces
1/2 cup sauvignon blanc or other dry white wine
2 cups clam juice
1½ tablespoons chopped fresh thyme leaves
1 teaspoons kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 bay leaf 2 if small
1¼ teaspoons old bay seasoning
1 to 1½ pounds barramundi fillets or other firm white fish, cut into 2-inch pieces (skin removed)
1¼ cup heavy cream
2 tablespoons finely chopped fresh parsley

US Customary - Metric

Instructions

MAKE THE CROUTONS:

Preheat your oven to 400℉ (or 200℃).
Toss the cubed bread with olive oil and old bay seasoning. Scatter the bread cubes in an even layer on a rimmed sheet pan and bake for 10 minutes. Rotate the pan halfway through. Remove and set off to the side while you make the chowder.

MAKE THE CHOWDER:

Add a little oil and the bacon into a Dutch oven and turn the heat to medium. Cook the bacon until cooked through and crispy. Use a slotted spoon and transfer the bacon to a paper towel lined plate. Set off to the side and drain off all but two tablespoons of bacon fat.
To the bacon fat add in the chopped onion with a pinch of salt. Cook until the onion is soft, translucent and lightly golden around the edges. Pour in the dry white wine, reduce by half about 5-8 minutes.
Add in the red potatoes, thyme, old bay, salt, pepper and bay leaf. Next, pour in the clam juice. Stir and cover and bring to a boil. Once at a boil, reduce the heat to low and simmer for 15 minutes or until the potatoes are just about tender.
Meanwhile in a small skillet, heat the heavy cream until hot to touch, but not boiling.
Remove the lid and nestle the fish into the broth. Top with heated cream, reduce the temperature to low and let the hot soup slowly cook the fish. About 10 minutes. Add in half of the bacon and parsley. Gently stir, taste and season with more salt and black pepper if needed.
Ladle soup into bowls and top serve with old bay croutons, reserved bacon, parsley and some freshly ground black pepper.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition