Cod Fish And Potato Chowder Recipe

Name: Cod Fish And Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces bacon, diced; 1 large onion, finely chopped; 1 leek, white and light green parts only, minced (optional); 2 teaspoons garlic, minced; 4 tablespoons all-purpose flour; 1 1/2 teaspoons fresh thyme leaves; 1 cup dry white wine; 6 cups fish stock or 6 cups bottled clam juice; 1 bay leaf; 1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes); 2 cups milk; 1 cup heavy cream; salt; white pepper, freshly ground; 1 1/2 lbs cod fish fillets, skinless and boneless, cut into 1-inch cubes; 1 tablespoon fresh parsley leaves, finely chopped, for garnish; butter, for garnishing bowls

Servings: persons

4 ounces bacon, diced
1 large onion, finely chopped
1 leek, white and light green parts only, minced (optional)
2 teaspoons garlic, minced
4 tablespoons all-purpose flour
1 1/2 teaspoons fresh thyme leaves
1 cup dry white wine
6 cups fish stock or 6 cups bottled clam juice
1 bay leaf
1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes)
2 cups milk
1 cup heavy cream
salt
white pepper, freshly ground
1 1/2 lbs cod fish fillets, skinless and boneless, cut into 1-inch cubes
1 tablespoon fresh parsley leaves, finely chopped, for garnish
butter, for garnishing bowls

1
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.
2
Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
3
Add the garlic and cook for 1minute, stirring.
4
Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
5
Add the white wine and whisk to combine.
6
Add the fish broth, bay leaf and potatoes and bring to a boil.
7
Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
8
Add the milk and cream and cook for 10 minutes.
9
Season, to taste, with salt and pepper.
10
Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
11
Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 ounces bacon, diced, 1 large onion, finely chopped, 1 leek, white and light green parts only, minced (optional), 2 teaspoons garlic, minced, and more.

Yes, Cod Fish And Potato Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod Fish And Potato Chowder

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