Baccala Chowder
A hearty and flavorful seafood chowder with pancetta, vegetables, and creamy clam juice, perfect for comforting gatherings and seafood lovers seeking a rich, savory dish.
Ingredients
Instructions
- In a large soup pot, cook the pancetta slightly over medium-low heat.
- Add the chopped onion, carrots, and celery, and cook for about 5 minutes.
- Add the diced potatoes, clam juice, and water to the pot.
- Cover and cook until the potatoes are a little soft.
- Add black pepper, parsley, milk, half and half, and the baccala, stirring so the milk mixes smoothly with the clam juice.
- Simmer the chowder for about another 20 minutes on medium heat.
Tips & Substitutions
For a richer flavor, try using smoked pancetta instead of regular, as it adds depth to the chowder. If you don't have clam juice, you can substitute it with seafood broth or a mix of vegetable broth and a little fish sauce for added umami. Adjust the thickness by adding more milk or half and half if desired, and consider stirring in some fresh herbs like dill or thyme for an aromatic touch.
Serving Suggestions
Serve the baccala chowder hot, garnished with fresh parsley for a pop of color. This dish pairs beautifully with crusty bread or a light salad. Consider serving alongside a side of Hot Crab Appetizers for a delightful seafood feast, showcasing a variety of flavors.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent curdling of the milk and half and half. Stir frequently and add a splash of milk if the chowder thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Baccala Chowder contains roughly 861 calories, with 24g protein, 179g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (184% of the Daily Value), vitamin A (158% of the Daily Value), and iron (99% of the Daily Value). Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh baccala instead of dried?
Yes, you can use fresh baccala. Just be sure to adjust the cooking time since fresh fish cooks faster than dried. You might want to reduce the simmering time by a few minutes to ensure the fish remains tender and flaky.
What can I substitute for pancetta?
If you need a substitute for pancetta, you can use bacon or prosciutto. Both will add a different flavor profile, but will still contribute the necessary saltiness and richness to the chowder. Just be mindful of the cooking time as bacon may take longer to render its fat.
Is this chowder suitable for freezing?
While chowder can be frozen, the texture of the milk and half and half may change when thawed. If you plan to freeze it, consider leaving out the dairy and adding it only when reheating after thawing for a smoother consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).