🥣 Creamy Zuppa-Style Fish Chowder with Pike, Bacon, Kale & Wild Rice
A rich, hearty twist on classic Zuppa Toscana! This version combines flaky pike, crispy brisket bacon, potatoes, kale, wild rice, heavy cream, and chicken stock in a creamy, savory broth. Perfect for a cozy dinner—and it freezes beautifully.
🛒 Ingredients
Serves 8–10
- 1 lb pike fillets, boneless and skinless
- 6–8 oz brisket bacon, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 medium Yukon Gold potatoes, peeled and cut into bite-size pieces
- 1 cup cooked wild rice
- 6 cups chicken stock
- 2 cups heavy cream
- 3 cups chopped kale, stems removed
- 2 tbsp butter, if needed
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning
- ½–1 tsp Cajun or Creole seasoning
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves, optional
👩🍳 Instructions
1. Cook the bacon
Heat a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add the diced brisket bacon and cook for 5–7 minutes, stirring occasionally, until browned and crisp.
Transfer about half of the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
2. Sauté the aromatics
Add the diced onion to the bacon fat and cook for 4–5 minutes, until softened.
Add the garlic and cook for another 30–60 seconds, just until fragrant.
3. Add the potatoes and seasonings
Add the potatoes, salt, black pepper, smoked paprika, Italian seasoning, Cajun seasoning, garlic powder, and red pepper flakes.
Stir well so the potatoes are coated with the bacon fat and seasonings.
4. Simmer the chowder
Pour in the chicken stock and bring everything to a gentle boil.
Reduce the heat, cover partially, and simmer for approximately 15–20 minutes, or until the potatoes are tender but not falling apart.
5. Add the fish
Cut the pike into large bite-size chunks.
Gently add the fish to the simmering soup. Cook for 5–7 minutes, or until the pike is opaque and flakes easily with a fork.
Don’t stir too aggressively—the fish will break apart naturally and that’s exactly what you want.
6. Make it creamy
Reduce the heat to low and pour in the heavy cream.
Add the cooked wild rice and stir gently.
Allow the chowder to warm through for 5 minutes. Don’t let it aggressively boil after adding the cream.
7. Add the kale
Stir in the chopped kale and cook for 3–5 minutes, until wilted but still bright green.
Add the reserved crispy bacon.
Taste and adjust the salt and seasonings as needed.
8. Finish and serve
Stir in the fresh parsley and thyme.
Let the chowder rest for 5 minutes before serving. This gives the flavors time to come together and allows the broth to thicken slightly.
🍲 Serving Suggestions
Serve piping hot with:
- Crusty sourdough bread
- Garlic toast
- Oyster crackers
- Cornbread
- A simple green salad
A little extra chopped parsley and freshly cracked black pepper on top makes it look beautiful.
❄️ Freezing Instructions
If you’re making a big batch for the freezer, let the chowder cool completely before portioning it into freezer-safe bags or containers.
Leave a little room for expansion, seal well, and freeze flat if using zip-top bags.
Best quality: use within about 2–3 months.
Thaw overnight in the refrigerator and reheat gently over low to medium-low heat, stirring occasionally. Because this chowder contains heavy cream and potatoes, the texture can change slightly after freezing; a splash of chicken stock or cream while reheating can bring it back together.
⭐ Recipe Tip
For the best texture, don’t overcook the pike. Add it toward the end of cooking so it stays tender and flaky rather than becoming tough.