Fish chowder
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This fish chowder is based on potato soup, the recipe for which is also below. Despite its simplicity, the flavor is rich and intense, thanks to the combination of fried bacon, white and smoked fish. The softly boiled potatoes and cream give the chowder a velvety texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g chopped bacon
- 4 cups chicken broth
- 1.5 cups cream
- 3 potatoes
We recommend
Recipes with similar ingredients: fish fillet, smoked trout, cream, potato, leeks, sage, thyme, bacon
Cooking the dish according to the recipe:
- Prepare the potato stew according to the recipe, adding only 60g of bacon. Omit the sage; replace the heavy cream with 10% cream. Five minutes before the end of cooking, add 450g of chunks of white fish and 220g of chopped smoked trout.
- Potato soup:
Fry 110 g of chopped bacon; add 2 tablespoons of butter, 2 chopped leeks, and 2 tablespoons each of sage and thyme. Add 4 cups of chicken broth, 1.5 cups of cream, a bay leaf, and 3 chopped potatoes. Simmer until tender, sprinkle with chives.
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