Smoky fish and potato chowder from Dinner: Changing the Game (page 322) by Melissa Clark

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Accompaniments: Rye and cheddar biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on December 08, 2025

    Great soup! I used leftover clam/mussel broth as the base, hake for the fish. Left out the bacon and smoked paprika but added a bit of chipotle powder to add a touch of smoke & heat. Used extra potatoes and fish and had a small amount leftover.

  • bernalgirl on October 26, 2023

    This is so easy and delicious! I followed others and sliced the potatoes in 1/8” pieces to facilitate quicker cooking, and I used three cans of tinned mackerel. Great pantry meal.

  • dinnermints on June 11, 2023

    Wonderful chowder. I reduced butter to 1 T, subbed smoked sausage for bacon and sautéed that in 1/2 T olive oil. After reading the comments, I upped the smoked paprika (mild, so there would be a chance my 4-yr-old would eat it) to 1 tsp. I think I used half clam juice and half stock, 8 oz of rockfish, and 4 oz of Trader Joe’s frozen seafood blend. The amounts I mention are for a single recipe and I doubled it, which turned out to be quite a lot of chowder. Next time I’d make 1.5 recipes (and there will be a next time!).

  • snoozermoose on September 04, 2022

    To call this "smoky" is a bit misleading as there really wasn't any smokiness to this, but it was still a very tasty and easy chowder. I used a combo of 1% milk and heavy cream as I didn't have whole milk.

  • Lsblackburn1 on May 04, 2020

    Very yummy light-ish dinner (hey, whole milk, not cream!). Used cod.

  • sosayi on August 16, 2017

    Absolutely delicious chowder! Only changes: using (3) cups of homemade fish stock, not (2) and (1) of water; not pouring off the bacon fat (there really wasn't that much); cutting the fingerlings smaller than she called for (which allowed them to cook more quickly than 25 minutes and also fit on a spoon better); adding a few cloves of garlic. I'll definitely be making this again and again. Super simple and full of flavor. Oh, we used halibut!

  • ddutton848 on June 11, 2017

    We loved this! We made a few changes based on what we had on hand. Used pollock in place of hake for the fish, Yukon Gold potatoes from our CSA in place of fingerlings, 2% milk in place of whole, and chicken stock in place of fish stock. We also did not pour off the bacon fat (didn't have much), but just added 1 T of butter to the bacon fat before the leeks went in, because extra smoky bacon taste is not unwelcome in our house. It was excellent! Served with the Rye Cheddar biscuits as suggested. Husband rated the meal 'incredibly satisfying'.

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