Although I grew up in San Diego, I don’t think I’ve ever tasted fish so fresh as my visit to Bermuda, and this fish chowder embodies that great experience with each bite.
Last week was the launch of the long-anticipated blkfoodnetwork.com, and your girl (that’s me) is dishing out some of my favorite recipes on the site. You can also expect to see some amazing recipe videos from my other network friends, as well as, current foodie news. While this is much like a beta launch, we have already received an overwhelming outpour of positive feedback from our friends and followers around the interwebs. I personally am very excited about our potential for growth given all this excitement.
If you decide to pay the site a visit, my recipes are the Bermuda Inspired Fish Chowder and The Jacked Chocolate Malted Milkshake. Use either of those links to watch the videos, and make sure to check out the site blkfoodnetwork.com. We love your feedback, so comments are welcome!!
The Bermuda Inspired Fish Chowder recipe comes from the beautiful, eponymous island. You can guess what wonderful blend of seafood and spices it will be coming from a sea-fringed island!
I use flavorful ingredients like onion, garlic, bay leaves, Worcestershire sauce, thyme, pepper, and agave nectar in my fish chowder recipe. Together with cinnamon, white wine, and rum, they create a moreish taste that will have you refilling your bowl.
The entire dish takes about 3 hours to prep and cook, but trust me, the wait is worth the while. You can serve it at dinner, on upcoming holidays, or during family gatherings. Want to enjoy a quiet brothy-creamy dish while curled up in a blanket and watching Netflix on a cold night? Fish chowder is your answer.
On a nutrition-based, healthy diet? Well, treat your tongue with chowder and a side salad. You can also serve the dish with break bread, crackers, and fritters to make a feast of it.
Which is the best fish for chowder?
A lean, meaty fish, usually white or light in color, and have a mild flavor. Such as snapper, bass, grouper, or cod are best used in chowder.
What is the difference between soup and chowder?
Soup is all stock or broth and can have meat, veggies, or fish. Generally, soup is also not too thick. On the other hand, chowder may use the same ingredients but is chunkier, creamier, and thicker than soup.
What to serve with fish chowder?
There are varieties of dishes and side dishes you can serve alongside fish chowder. My best pick would be the classic Caesar salad with oyster crackers. You can also serve the fish chowder with:
- Any green salad dressed with vinaigrette
- Bacon-wrapped scallops or clam fritters
- Skillet cornbread, crusty French bread, or beer batter bread
Can I make chowder in advance?
Yes, you can make fish chowder two days in advance. After cooking, allow it to cool completely. Transfer to an airtight container and refrigerate.
How to store leftovers of fish chowder?
After cooking, allow it to cool completely. Transfer to an airtight container and refrigerate. The fish chowder will be kept fresh for 3-4 days. However, if you made chowder in advance, this will cut the leftover storage life to 1 or 2 days. Only reheat the desired serving amount rather than the entire batch. This will help to preserve storage life as well.
Can you freeze fish chowder?
Yes, for extended fish chowder shelf life, freeze the dish in an airtight container or freezer bags. However, when ready to consume.
More Delicious Soup Recipes
- Elote Corn Chowder
- Green Chicken Tortilla Soup
- Creamy Pea & Mint Soup
- Grandma’s Old Fashioned Vegetable Beef Soup
- 1½ lb. white fish fillets finely diced (ex. snapper, bass, grouper or cod)
- 64 oz. seafood stock
- 28 oz. tomatoes drained & chopped
- 1 ½ cups onion chopped (1 medium size)
- 1 ½ cups celery chopped (3 stalks)
- 1 cup red bell pepper chopped
- 2 tbsp. garlic chopped (5 cloves)
- 3 dried bay leaves
- ½ cup parsley chopped
- 1 cup white wine
- ½ cup agave nectar
- ½ cup ketchup
- ¼ cup extra virgin olive oil
- 4 tbsp. worcestershire sauce
- 3 tbsp. lemon juice
- 2 tsp. salt
- ½ tsp. dried thyme
- ½ tsp. cayenne pepper
- ½ tsp. paprika
- ½ tsp. pepper
- ¼ tsp. cinnamon
- Sherry Pepper Rum sauce
- In a large pot, on medium low heat, add the olive oil and garlic and cook for 3 minutes.
- Add the onion, celery, parsley, red pepper, and tomatoes; raise heat to medium and cook 10 minutes, stirring periodically.
- Add in the seafood stock, thyme, cayenne, paprika, bay leaves, cinnamon, salt, pepper, lemon juice and ketchup and bring to a boil.
- Add the finely diced fish and agave nectar and cook uncovered for 90 – 120 minutes on medium. Periodically, use large whisk to stir and break up the fish pieces. While the chowder is cooking, be sure to constantly remove any impurities that may rise to the surface.
- Fish out bayleaves, Chowder is traditionally served warm with a tablespoon of rum and a few dashes of sherry pepper sauce.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.