If you’ve never had chowder that made you go wow, this might be the one. It’s smoky, creamy, just a little fancy thanks to the vermouth—but still cozy enough to curl up with on the couch.
The potatoes make it filling, the fish keeps it light, and the bacon… well, it brings everything together. I didn’t think I’d be this into a fish soup. But here we are.
Make it once and you’ll see—it’s a keeper.
Why I Keep Coming Back to This for Dinner
This chowder’s got layers. Not in the complicated sense, but in the “every spoonful is a little different” way.
You get that soft, flaky fish—cod or haddock work great—nestled in a smoky broth that’s full of leeks, tender potatoes, and those crisp bacon bits that somehow don’t get lost.
There’s also a little hit of dry vermouth that makes the whole thing feel lowkey elegant.
It’s got the richness of comfort food but without being heavy. I use whole milk instead of cream, so it’s still creamy but doesn’t sit like a brick in your stomach.
Great on cold nights, but honestly? I’ve made it in spring and didn’t regret it one bit.
Why These Ingredients Just Work (and What to Use If You Need Swaps)
Every part of this chowder has a job to do. Here’s how it all fits—and what you can change up if needed:
- white fish: something firm and flaky like cod, haddock, or hake holds up well without turning mushy
- leeks + bacon: this combo brings the base to life—sweet, smoky, and a little savory without being overwhelming
- potatoes: fingerlings are great, but Yukon Gold works too—just don’t go too starchy or it’ll get gluey
- smoked paprika: adds depth without making it spicy. A little goes a long way
- dry vermouth: not totally necessary, but it makes the broth feel balanced and a little elevated
- whole milk: creamy but not too much. If you want it richer, you can swirl in a bit of cream at the end
Optional but worth it: smoked sea salt. A pinch takes the whole thing up a notch.
A Few Tips to Nail It Every Time
- cook the bacon first so it gets crispy, then use that fat to sauté the leeks
- don’t overcook the fish—add it near the end so it just flakes apart
- taste before serving and adjust salt—fish and bacon both bring their own, so start light
- serve it hot, not boiling, so the milk doesn’t split and the flavor shines
Leftovers reheat well, just don’t boil them again. Warm gently and stir often.
How I Tweak It for Different Diets
- gluten-free: make sure your stock is GF and skip the bread (or use GF toast)
- dairy-free: use oat milk or almond milk, and maybe a touch of olive oil or dairy-free butter for richness
- vegetarian: sub in smoked tempeh or coconut bacon and use mushrooms or cauliflower instead of fish—it won’t be the same, but it’ll still be comforting and good
It’s forgiving, which makes it easy to play with depending on who you’re feeding.
What I Serve It With
This chowder can be dinner all on its own, but if I’m going all in, here’s what I add:
- toasted rye bread, sourdough, or cheddar biscuits for dunking
- a fresh, sharp salad—something with arugula or fennel to cut the creaminess
- a glass of white wine like Sauvignon Blanc or Chardonnay (if I’m feeling fancy)
If there are leftovers, I’ve packed it for lunch the next day and it holds up just fine.
Not Your Average Chowder
There’s something really satisfying about this recipe. It feels a little rustic, a little refined—like something you’d get at a seaside bistro, but you made it yourself without breaking a sweat.
It’s cozy enough for weeknights, special enough for guests, and way more interesting than the usual dinner rotation.
If you’ve got a piece of fish, a few potatoes, and some bacon, give this one a go. You’ll probably make it again sooner than you think.
Smoky Fish & Potato Chowder Recipe for Dinner
Equipment
- Heavy pot or Dutch oven
Ingredients
- 3 ounces thick-cut bacon 3–4 slices, diced
- 3 tablespoons unsalted butter
- 2 medium leeks white and light green parts only, cleaned and thinly sliced
- ¾ teaspoon kosher salt plus more as needed
- ¼ teaspoon hot smoked paprika
- ⅓ cup dry white vermouth or white wine
- 2 cups fish stock, good vegetable stock, or clam juice
- 8 ounces fingerling potatoes sliced into ¼-inch-thick rounds
- 3 sprigs fresh thyme
- 2 cups whole milk
- 10 ounces flaky white fish such as hake, cut into 2-inch chunks
- Chopped fresh parsley or scallion greens for garnish optional
Instructions
- Heat a heavy pot over medium-high heat and cook the diced bacon until crisp, which should take about 5 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate to drain.
- Remove all but 2 tablespoons of the rendered bacon fat from the pot. Add the butter and let it melt before stirring in the leeks and a small pinch of salt. Cook the leeks for about 5 minutes, stirring frequently, until they soften. Sprinkle in the smoked paprika and cook for an additional minute. Pour in the vermouth and simmer until the liquid is nearly evaporated, about 2 minutes. Add the stock, 1 cup of water, potatoes, thyme sprigs, and ¾ teaspoon of salt. Reduce the heat slightly and cook until the potatoes are tender, approximately 25 minutes.
- Pour the milk into the pot along with the reserved bacon, and gently bring the chowder to a simmer. Add the fish chunks and cook for 2 to 4 minutes, just until the fish becomes opaque. Use a fork to break the fish into large flakes. Taste the chowder and adjust the seasoning as necessary. Remove and discard the thyme sprigs.
- Serve the chowder hot, optionally garnished with parsley or scallions for added color and freshness.
Notes
- Leftovers can be stored in the fridge for up to 5 days but are not suitable for freezing.
- Double the recipe if serving a larger crowd.
- Pair with crusty bread, crackers, or Rye & Cheddar Biscuits for a complete meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.