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Cod Chowder Recipe

American · Soup · 45 min total

A hearty and creamy New England-style chowder featuring tender cod, potatoes, and corn in a rich broth.

Ingredients

• 1 lb cod fillets, cut into 1-inch chunks
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups diced potatoes (about 2 medium)
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in pot.
2. Add onion and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables and stir to coat; cook for 1-2 minutes.
4. Gradually whisk in chicken broth, then add potatoes, corn, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 10-12 minutes.
5. Gently stir in cod chunks, cream, and milk. Cook until fish is opaque and flakes easily, about 5-7 minutes. Do not boil.
6. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and parsley.

Tips

• Use fresh cod if available; frozen works too, just thaw and pat dry.
• For a thicker chowder, mash some of the potatoes against the side of the pot before adding fish.
• Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling.

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