Cod Fish and Potato Chowder

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READY IN: 1hr
YIELD: 3-4 quarts
UNITS: US

INGREDIENTS

Nutrition
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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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