Short Cut Cod Chowder Recipe

Name: Short Cut Cod Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound frzn or possibly fresh cod; 1/4 c. butter; 1 med. potato, peeled and diced; 2 sm. carrots, sliced; 1/2 c. sliced celery; 1 c. quartered fresh mushrooms; 2 (10 3/4 ounce.) cans cream of potato soup; 1 1/3 c. lowfat milk; 1 1/3 c. water; 1 c. canned pearl onions; 1 teaspoon seasoned salt; 1/2 teaspoon grnd pepper; 1 teaspoon Worcestershire; 1 sheet frzn puff pastry, thawed

Servings: persons

2 pound frzn or possibly fresh cod
1/4 c. butter
1 med. potato, peeled and diced
2 sm. carrots, sliced
1/2 c. sliced celery
1 c. quartered fresh mushrooms
2 (10 3/4 ounce.) cans cream of potato soup
1 1/3 c. lowfat milk
1 1/3 c. water
1 c. canned pearl onions
1 teaspoon seasoned salt
1/2 teaspoon grnd pepper
1 teaspoon Worcestershire
1 sheet frzn puff pastry, thawed

1
If frzn, unwrap fillets and allow to stand at room temperature 20 min; then cut into 1-inch cubes.
2
Heat butter; add in potatoes, carrots, celery and mushrooms.
3
Cover; cook over low heat about 10 min.
4
Stir in potato soup, lowfat milk and water; bring to a simmer.
5
Add in fish, onion, salt, pepper and Worcestershire.
6
Cut puff pastry into circles.
7
Spoon hot chowder into heat-proof bowls.
8
Top with pastry and bake in a 425 degree oven 15 min or possibly till pastry is golden brown.
9
BAKING VARIATION: Bake puff pastry separately on a baking sheet, according to package directions.
10
Simmer chowder 5 min to cook fish; serve topped with pastry cut-outs.
11
TOPPING VARIATION: Blend 2 c. biscuit mix, 1 c. shredded Cheddar and 1 c. lowfat milk.
12
Place a dollop on each bowl; bake at 425 degrees about 15 min.

278

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 14 ingredients. The key ingredients include: 2 pound frzn or possibly fresh cod, 1/4 c. butter, 1 med. potato, peeled and diced, 2 sm. carrots, sliced, and more.

Yes, Short Cut Cod Chowder Recipe 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!