Snapper Chowder Recipe
American · Soup · 45 min total
A hearty and creamy chowder featuring tender red snapper, potatoes, and corn in a savory broth. This comforting soup is perfect for a cozy dinner.
15
min prep
min prep
30
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb red snapper fillets, skin removed, cut into 1-inch pieces
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in pot.
- Add onion and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
- Stir in corn, heavy cream, and thyme. Return to a simmer.
- Gently add snapper pieces and cook until fish is opaque and flakes easily, about 5 minutes. Do not stir too vigorously to keep fish intact.
- Season with salt and pepper to taste. Ladle into bowls, garnish with reserved bacon and parsley, and serve hot.
Tips
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the fish.
- Substitute other firm white fish like cod or halibut if snapper is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the fish.
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