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!