Hearty Gluten Free Fish Chowder

Lots of fish chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, cook the chopped bacon over medium heat until crispy (about 5-7 minutes).

Step 2

Remove the bacon and set it aside on paper towels to drain, leaving the bacon fat in the pot to sauté aromatics and vegis

Step 3

Add onions and carrots, cooking until softened (5-7 minutes).

Step 4

Stir in thyme, paprika, black pepper, and celery salt. Cook another 30 seconds.

Step 5

Add potatoes, water , and clam juice. Toss in the bay leaf.

Step 6

Bring to a simmer and cook until potatoes are fork-tender (about 15 minutes).

Step 7

Add the Perch:

Step 8

Gently add the perch fillets. Let them poach for 5-7 minutes until opaque and flaky.

Step 9

Reduce heat to low. Stir in the heavy cream.

Step 10

Mix 2 tbsp cornstarch with ¼ cup cold water, then stir it in and simmer for 2 minutes.

Step 11

Do not boil, or the cream may separate.

Step 12

Taste and adjust seasoning. Add more celery salt if needed, but go slowly.

Step 13

Stir in bacon

Step 14

Remove bay leaf.

Step 15

Ladle into bowls and top with fresh parsley or green onions.