45min
Chowder, blue catfish
Chowder / stew
intermediateHearty Fish Chowder
A richer, bacon-and-cream chowder built for a full pot — leans into fat and smoke rather than the lighter, vegetable-forward broth of the Tidewater version.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
Equipment
- Heavy skillet (cast iron works well)
Ingredients
- 1.5 lb fish fillets, cut into large chunks
- 4 slices bacon, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 3 medium potatoes, diced
- 3 cups fish or seafood stock (or clam juice + water)
- 1 cup heavy cream or whole milk
- 1 tsp Old Bay seasoning
- 2 sprigs fresh thyme
- Salt and pepper to taste
Method
- 1Render bacon in a large pot over medium heat until crisp; remove bacon, leave the fat.
- 2Sauté onion and celery in the bacon fat until softened, about 5 minutes.
- 3Add potatoes, stock, Old Bay, and thyme. Simmer until potatoes are just tender, about 12–15 minutes.
- 4Add fish chunks and simmer gently 5–8 minutes until the fish reaches 145°F and flakes apart.
- 5Stir in cream, season with salt and pepper, and top with the reserved bacon.
Allergen notice
Contains fish and shellfish, dairy as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.