Cod Fish and Potato Chowder
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
3 quarts
ingredients
- 113.39 g bacon, diced
- 1 large onion, finely chopped
- 1 leek, white and light green parts only, minced (optional)
- 9.85 ml garlic, minced
- 59.16 ml all-purpose flour
- 7.39 ml fresh thyme leaves
- 236.59 ml dry white wine
- 1419.54 ml fish stock or 1419.54 ml bottled clam juice
- 1 bay leaf
- 680.38 g baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes)
- 473.18 ml milk
- 236.59 ml heavy cream
- salt
- white pepper, freshly ground
- 680.38 g cod fish fillets, skinless and boneless, cut into 1-inch cubes
- 14.79 ml fresh parsley leaves, finely chopped, for garnish
- butter, for garnishing bowls
directions
- In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
- Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
- Add the garlic and cook for 1minute, stirring.
- Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
- Add the white wine and whisk to combine.
- Add the fish broth, bay leaf and potatoes and bring to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
- Add the milk and cream and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
- Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.
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