Smoked Fish Chowder

  • Yield: 6 to 8 servings
  • Prep: 20 mins
  • Cook: 30 mins

Smoked Sweet or Spicy Paprika Salt is available from Didi Davis Food, LLC,


8ounces slab bacon or salt pork, diced
3tablespoons butter, unsalted
2 onions, sliced or diced
1teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
2 bay leaves
2cups red or Yukon Gold potatoes, peeled and cut into ½-inch dice
2 1/2cups fish or chicken stock, clam juice, or water
2 1/2cups heavy cream (or 1 1/4 cup milk and 1 1/4 cup cream)
1pound whole white fish fillets, such as haddock, cod, or ocean perch
1pound smoked fish fillets, such as trout, mackerel, salmon (thick roasted and smoked type), or bluefish, flaked or cut into irregular pieces
2tablespoons chopped fresh parsley
2tablespoons snipped fresh chives
1tablespoon chopped fresh thyme, savory or marjoram leaves, optional
Smoked Paprika Salt, Sweet or Spicy
Freshly ground black pepper


  1.  Cook bacon or salt pork in a 3- or 4-quart heavy-bottomed sauté pan or Dutch oven over medium-low heat until crisp. Remove to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from pan, add butter, and raise heat to medium. Add onions, thyme and bay leaf. Sauté until onions are soft but not browned, about 10 minutes. Add potatoes, stock and cream. Increase heat to high and bring to a boil. Lower heat and simmer until potatoes are tender, about 10 minutes. Remove and discard bay leaf.
  2.  Add fresh fish fillets, keeping them whole, and smoked fish pieces. Add reserved bacon and bring to a simmer. Stir to cook and break up fish fillets. Stir in herbs, sprinkle with Smoked Paprika Salt and pepper.

Recipe courtesy of Didi Davis Food, LLC,

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 730
  • Fat 61g
  • Saturated Fat 30g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 23g
  • Cholesterol 220mg
  • Sodium 730mg
  • Potassium 840mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 3g
  • Protein 32g
  • Trans Fat 1g
  • Vitamin A 30%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 10%