When it comes to chowders, it’s always clam that reigns king. We would, however, like to offer up a bit of an alternative...
Cod might be an all too common fish species, best known for showing up fried along side a heaping serving of also fried French fries, but it can be easily elevated and this chowder is one of the simplest ways to do it. It’s a perfect winter weeknight dinner or appetizer and once you give it a try, it’s certain to make its way into your regular rotation.
Classic Cod Chowder
Serves 4 – 8
- 1lbs cod fillet, cut into 1/2″ pieces
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 cups chopped Russet potatoes
- 1 quart fish stock (or chicken stock)
- 1 cup heavy cream (or whole milk/half & half)
- 1/4 cup butter
- 1/4 cup flour
- 2 bay leaves
- 2 tablespoons Old Bay
- 2 tablespoons fresh cracked pepper
- Juice of half a lemon
- Place half your butter in a large pot over medium high heat and add onions, carrots, and celery and cook until onions soften.
- Add the rest of the butter and the flour and stir until flour and butter combine to create a roux. Cook for 2-3 minutes, stirring continuously.
- Add in bay leaves, fish stock, and potatoes. Stir and simmer until potatoes become fork tender and stock thickens. If too thick, add more stock or water. Remove bay leaves.
- Add cream, Old Bay, and pepper and stir to combine.
- Add the cod pieces and poach until the fish is cooked through and easily flakes apart.
- Ladle into large serving bowls (or large kitschy mugs) and serve with awesome bread and butter!