Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Fish Chowder 4.4 (11) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 16, 2021 Rate PRINT Share Close Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 45 mins Servings: 8 This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through. Ingredients 2 strips bacon (about 2 ounces), finely chopped 1 tablespoon unsalted butter 5 ounces shallots, minced (about 1 cup) ¼ cup dry white wine 2 medium russet potatoes, peeled and cubed (about 2 ½ cups) 2 cups chicken stock 2 cups bottled clam juice 1 thyme sprig Coarse salt and freshly ground pepper ⅓ cup heavy cream 1 ½ pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 ½-inch pieces Directions Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds. Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately. Rate It PRINT