Landlubber’S Cod Chowder Recipe

Name: Landlubber’S Cod Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb russet potato, peeled; 1 1/2 tablespoons bacon drippings or 1 1/2 tablespoons unsalted butter; 1 medium onion, minced; 1 -2 garlic clove, minced; 1 tablespoon madeira wine or 1 tablespoon brandy; 2 cups clam broth or 2 cups seafood stock; 1 cup chicken stock, preferably homemade; 1 medium carrot, diced fine; salt; fresh ground black pepper; 1 cup milk; 1/2 cup whipping cream; 1 1/2 - 1 3/4 lbs cod fish fillets, in bite-size chunks (or other white fish fillets such as haddock, flounder, sole, mahimahi, grouper); 2 egg yolks, lightly beaten; hot pepper sauce (Tabasco)

Servings: persons

1 lb russet potato, peeled
1 1/2 tablespoons bacon drippings or 1 1/2 tablespoons unsalted butter
1 medium onion, minced
1 -2 garlic clove, minced
1 tablespoon madeira wine or 1 tablespoon brandy
2 cups clam broth or 2 cups seafood stock
1 cup chicken stock, preferably homemade
1 medium carrot, diced fine
salt
fresh ground black pepper
1 cup milk
1/2 cup whipping cream
1 1/2 - 1 3/4 lbs cod fish fillets, in bite-size chunks (or other white fish fillets such as haddock, flounder, sole, mahimahi, grouper)
2 egg yolks, lightly beaten
hot pepper sauce (Tabasco)

1
Take a potato in hand and with a small paring knife, chip off irregular angular potato bits, large enough to be toothsome but small enough to blend in with the fish chunks; repeat with the remaining potatoes, and reserve them (I reserve peeled potatoes in a bowl of water to prevent browning, then drain them when ready to use).
2
In a big saucepan, warm the drippings over medium heat; stir in the onion and saute until soft and translucent, about 5 minutes.
3
Add in the garlic and cook another minute.
4
Pour in the Madeira, followed by the clam liquor and chicken stock; add in the potatoes, carrot, and a good seasoning of salt and pepper.
5
Simmer until the potatoes are very tender, about 15 minutes.
6
Stir in the milk, cream, and fish, and heat through.
7
Turn off the heat and let the chowder sit for about 30 minutes.
8
Reheat the chowder, just bringing it to a simmer, not to a boil.
9
Whisk about 1/4 cup of the stock into the egg yolks, then pour the mixture into the chowder, continuing to whisk until incorporated and thickened.
10
Season with more hot pepper sauce and salt/pepper; serve immediately.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 lb russet potato, peeled, 1 1/2 tablespoons bacon drippings or 1 1/2 tablespoons unsalted butter, 1 medium onion, minced, 1 -2 garlic clove, minced, and more.

Yes, Landlubber’S Cod 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.

That's it — enjoy your meal!

Landlubber’S Cod Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions