Fish Dill Chowder

I’ve been making this chowder for many many years.  It was actually a recipe my father created when I was in high school.  Daddy was the real cook in the family.  I can only emulate his culinary skill in the kitchen now that he is gone.   I’m not very fond of dill, and yet this is one of my all-time favorite seafood chowders to this day.  

In my opinion, Redfish is best for chowders.  It is so firm (often  have to cut with a steak knife) it holds up to cooking without falling apart in the soup.  although readily available when I lived in Galveston, it is hard to come by for most of us.  The other fish varieties indicated below will also work nicely in this chowder if added last just before serving.  I often have to use whatever fish I can get here in Central Texas, since I no longer live on Galveston Island. 

The flavor balance of the fish, wine and dill in this recipe is quite delicate, so this is one fish chowder I would NOT recommend adding additional shellfish to.   The one time I added shrimp or clams, this just wasn’t as good a soup.   Dill just doesn’t seem to compliment shellfish quite like it does whole fish.  My original recipe called for 2 c. diced potato, not allowed on a low-carb regimen.   I substitute diced red radishes, parsnips, daikon radish  or rutabaga for the potato stand-in here.  If you’re up to the starchy veggie rung of the OWL carb ladder, I’d lean toward the rutabaga myself.  

Added note: I regularly make seafood stock from all my shrimp/lobster shells (simmered 30 min. in water) and keep frozen at all times in 1 & 2 cup jars.  Makes a recipe like this easy to put together.

A nice variation on this recipe is to use a little coconut milk for some of the cream.  I find the bacon simmering in this adds enough saltiness for us, but by all means, add more if you feel it needs it.   🙂  Induction friendly recipe if wine is omitted.

INGREDIENTS:

6 slices bacon, coarsely chopped

3 oz. onion, chopped

¼ c. parsley, chopped

¼ tsp. dill seed

2 sprigs fresh dill

2 qts. seafood stock

1 c. heavy cream

2 lb. mild fish filets (Redfish if available, otherwise, any boneless fish filets will do), cut into 1″ chunks

½ c. dry white wine (omit if on Induction phase)

1/8 tsp. cayenne pepper

¼ tsp. black pepper

DIRECTIONS: On high heat, brown bacon in large stew pot until just done, not crisp.  Add onion and sauté until onion begins to brown and caramelize.  If you wish to add a starchy vegetable, pass on the potatoes and add lower carb diced rutabaga, daikon radish, red radishes, turnip or rutabaga.  Be sure to add those values in to the nutritional info provided below.  Add all remaining ingredients except the fish and cream.  Allow chowder to come to a boil and then immediately lower heat.  Simmer 30 minutes or until all vegetables added are tender.   When tender, add fish and cream.  Continue simmering on lowest heat just long enough for fish to go opaque.  Do not overcook lest the fish fall apart into threads in your liquid.  Won’t hurt the taste, but somewhat less attractive visually.  I usually add right before I want to serve the chowder.   You can turn the fire off awhile before adding the fish and cream with no harm to final soup.  Thicken with your favorite thickener if not thick enough for your preference.  Garnished service bowl with a sprinkle of chopped parsley.

NUTRITIONAL INFO: Makes 8 large bowls, each containing:

180 cals, 9.86 g fat, 3.25 g carbs, 0.66 g fiber, 2.59g NET CARBS, 22.4 g protein, 993 mg sodium (can be reduced with less bacon)