Corn & Smoked Fish Chowder with Sardines | CookOS

Corn & Smoked Fish Chowder

Name: Corn & Smoked Fish Chowder with Sardines
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (4 oz) tin smoked sardines in olive oil, drained and roughly chopped, plus 1 tbsp oil from tin; 1 medium onion, finely chopped; 2 stalks celery, finely chopped; 1 tsp smoked paprika; 1 large red or yukon gold potato, cut into ½" pieces; 1 cup frozen corn, thawed; 1 tsp dried thyme leaves; 1 bay leaf; 2 (8 oz) bottles of clam juice, or 2 cups fish stock; ½ cup heavy cream

This Corn & Smoked Fish Chowder pairs tinned sardines with sweet corn, potato, and cream for a bold, smoky one-pot dish. Rich in omega-3s and calcium, it transforms assertive smoked fish into a balanced, comforting chowder.

🌍American 🥗Pescatarian 🏷️Corn 🏷️Smoked fish 🏷️Sardines 🏷️Chowder Seafood

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🏷️

🏷️Slow cook

Total

4h 20m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 (4 oz) tin smoked sardines in olive oil, drained and roughly chopped, plus 1 tbsp oil from tin
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 tsp smoked paprika
1 large red or yukon gold potato, cut into ½" pieces
1 cup frozen corn, thawed
1 tsp dried thyme leaves
1 bay leaf
2 (8 oz) bottles of clam juice, or 2 cups fish stock
½ cup heavy cream

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Instructions

1
In a Suvie pan, stir together sardine oil, onion, celery, smoked paprika, 1 tsp salt, and ½ tsp black pepper. Insert pan into top zone of your Suvie and broil for 10 minutes, stirring halfway through.
2
After the broil, add sardines, potato, thyme, bay leaf, clam juice, and cream to Suvie pan, stirring to incorporate. Insert pan into your Suvie, input settings, and cook now or schedule.
3
After the cook, remove pan from Suvie and season to taste with salt and pepper. Divide chowder between 4 bowls and serve.

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Tips & Notes

Pro tips

Reserve the sardine oil—it carries smoke flavor essential to the dish's character. Don't discard or substitute neutral oil.
Cut potato into ½" pieces so they soften in 12–15 minutes; larger pieces risk undercooked centers before broth thickens.
Add cream off heat or at low temperature to prevent curdling, especially if using fish stock (higher acidity than clam juice).
Stir in sardines in the final 2 minutes—prolonged heat breaks them apart and intensifies fishiness; brief warming melds flavor without harshness.

Substitutions

Clam juice → fish stock or chicken stock (note: chicken will mute smoke; use equal volume)
Heavy cream → half-and-half or crème fraîche (note: half-and-half is thinner; add 1 tbsp cornstarch slurry if needed for body)
Frozen corn → fresh corn kernels or canned corn, drained (note: fresh requires same thaw time; canned may add extra liquid—drain well)
Smoked paprika → smoked salt or liquid smoke, ¼ tsp (note: liquid smoke is potent; stir in gradually to taste)

Storage & make-ahead

Refrigerate up to 3 days in an airtight container. Reheat gently on stovetop over medium heat, stirring often; do not boil. Freeze the base (without sardines and cream) up to 3 months.

Common Questions

Can I use fresh fish instead of tinned sardines?

Yes. Use 8 oz flaked smoked mackerel or smoked trout in place of sardines, added at the end to avoid overcooking. Fresh sardines won't deliver the same smoke character.

How do I reduce the strong sardine flavor?

Increase the cream to ¾ cup, add an extra potato, and use the sardine oil sparingly (½ tbsp instead of 1 tbsp). The thyme and smoked paprika will help balance the assertiveness.

Can I make this ahead?

Yes. Prepare through step of adding thyme and bay leaf, then cool and refrigerate up to 3 days. Add sardines and cream when reheating to preserve texture and prevent overcooking.