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RockfishMediumSoup

Rockfish & Potato Chowder

A hearty New England-style chowder with flaky rockfish, Yukon Gold potatoes, thick-cut bacon, and fresh thyme. Perfect for a cool evening after a long day on the water.

Prep: 20 min Cook: 35 min Total: 55 minServes
6

Ingredients

  • •1½ lbs rockfish fillets, cut into 1-inch chunks
  • •4 slices thick-cut bacon, diced
  • •1 large onion, diced
  • •3 stalks celery, diced
  • •3 cloves garlic, minced
  • •1½ lbs Yukon Gold potatoes, diced
  • •3 cups clam juice or fish stock
  • •1 cup heavy cream
  • •1 cup whole milk
  • •2 tbsp flour
  • •2 tbsp unsalted butter
  • •4 sprigs fresh thyme
  • •1 bay leaf
  • •Salt and white pepper
  • •Fresh chives to garnish
  • •Oyster crackers to serve

Instructions

  1. 1In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving 2 tbsp of fat in the pot.
  2. 2Add butter, onion, and celery. Cook until softened, about 8 minutes.
  3. 3Add garlic and cook 1 minute. Sprinkle flour over vegetables and stir to coat.
  4. 4Add clam juice, milk, thyme, and bay leaf. Bring to a simmer.
  5. 5Add potatoes and cook until just tender, about 15 minutes.
  6. 6Add rockfish chunks and simmer gently for 5–7 minutes until fish is cooked through.
  7. 7Stir in heavy cream. Season with salt and white pepper.
  8. 8Remove thyme stems and bay leaf.
  9. 9Ladle into bowls, top with reserved bacon and fresh chives. Serve with oyster crackers.

Pro Tips

Rockfish is ideal for chowder because it holds its shape during cooking and has a mild flavor that pairs well with the cream. Add the fish last and don't overcook — it only needs 5–7 minutes.

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