White Fish Chowder
A rich, creamy chowder made with white fish, crisp bacon, and aromatic fennel.
Ingredients
6 oz cod or halibut, cubed
2 slices bacon
½ bulb fennel, chopped
¼ cup celery, diced
¼ cup onion, diced
1 cup unsweetened almond milk
¼ cup heavy cream
1 Tbsp butter
Macronutrients
(per serving, makes 1)
Protein: 38g
Fat: 32g
Carbs: 7g
Preparation
Add bacon to a cold pot over medium heat. Cook until crispy, then remove and chop. Leave the rendered fat in the pot.
Add butter to the bacon fat. Sauté fennel, celery, and onion with a pinch of salt for 4–5 minutes, until soft and fragrant.
Pour in almond milk and heavy cream. Stir well and bring to a gentle simmer—do not boil.
Add the cubed fish and simmer gently for 5–7 minutes, just until opaque and flaky.
Stir in the chopped bacon, taste for seasoning, and serve hot.
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