Smoky Fish Chowder
This chowder is infused with a nice smoky flavor that is achieved by smoking some of the fish and par-cooking the potatoes in the smoker.
- 1 lb cod or other white fish
- 1 Tbsp butter
- 3 shallots, finely chopped
- 4 cups water
- 2-3 potatoes (about 1 lb)
- 1 cup milk
- 1/2 cup light cream
- 1 Tbsp fresh chives, chopped
- 1/4 tsp paprika
- Peel the potatoes and cut into 1/4″ slices.
- Prepare the smoker according to the manufacturer’s directions using the Alder chips. Place the potatoes and 1/3 of the fish (on a piece of aluminum foil) into the smoker and set over medium heat. Allow to cook for 12 minutes (or until the fish is cooked through.)
- Remove the fish and potatoes from the smoker. Once the potatoes are cool enough to handle, cut into 1/4″ cubes.
- Meanwhile, in a large saucepan cook the shallots and butter over medium heat until the shallots are transluscent.
- Add the water and the remaining fish to the pot and bring to a boil. Reduce to a simmer until the fish is cooked through, remove the fish and set aside.
- Add the cubed potatoes to the cooking liquid and simmer until tender, approximately 15-20 minutes.
- While the potatoes cook, flake all of the fish on a cutting board and gently combine the smoked fish with the poached fish.
- Once the potatoes are ready, add the milk, cream and paprika, season with pepper, and continue to cook until heated through (5 minutes.)
- Add the fish and cook for an additional 5 minutes.
- Ladle into bowls, garnish with the chopped chives and serve.