Leaping Fish Chowder with a Kick


Fish on a Board

Although a deceitfully simple soup, it’s full of rich flavor. Serve it with a crusty buttered bun or a bacon and tomato sammie. If you’re watching your figure or someone else’s substitute milk for the cream. Happy tummy time!

2 slices of Bacon
1 Large Onion, sliced
2 Large Potatoes, peeled and diced
1 cup of Clam Juice plus 1 cup of Water
2 cups of Chicken Broth
1 Large Fresh Tomato, diced or ½ cup Crushed canned Tomatoes
3 large portions of any Fresh White Fish
1 Tbsp. Worcestershire Sauce
1 tsp. Hot Sauce (or more depending on YOUR taste)
1 tsp. Salt
1 cup Heavy Cream
Optional: 1 Tbsp. Fresh Tarragon, chopped to garnish OR 1 tsp. Dried Tarragon, added with the broth

Sauté bacon until crisp in a cook pot over medium heat. Remove bacon with a slotted spoon onto a paper towel to reserve for garnish. In bacon drippings, sauté onion until light golden. Add potatoes and stir. Add clam juice, water, and chicken broth. Simmer until potatoes are tender.

Pour mix into a blender and blitz with the lid ajar so that the heat doesn’t cause the lid to pop off. Return the puree to the pot, add tomato, fish, Worcestershire, hot sauce, and salt. Cook until the fish flakes.

Turn off heat, stir in cream and serve. Dress each serving with crumbled bacon bits and a pinch of Tarragon. Serves 4.

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