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Recipe For Smoky Fish Chowder

Monday's Leftovers: Smoky Fish Chowder

Still have some fish leftover from last night's glazed cod dinner? Use it tonight in a steaming pot of chowder! This hearty recipe for smoky fish chowder will warm and fill you up with potatoes, spicy chorizo, and tomatoes.

Chowders are a no-fuss mealtime solution when it comes to large groups: just toss everything in the pot and simmer. So don't fret if you have family in town for the holidays, this recipe serves eight grumbling stomachs. Check out the recipe here.

Smoky Fish Chowder

Smoky Fish Chowder

Smoky Fish Chowder


  1. 8 ounces Spanish chorizo (cured sausage), thinly sliced
  2. 4 leeks (white and light green parts), cut into half-moons
  3. 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
  4. 1 28-ounce can diced tomatoes
  5. Kosher salt and black pepper
  6. 2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
  7. 1/2 cup chopped fresh flat-leaf parsley


  1. In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
  2. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
  3. Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
  4. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
  5. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

Serves 8.

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