Cod Chowder

5 from 10 votes

Cod Chowder is a quick, easy, and filling fish soup recipe that the whole family is sure to love. Fresh cod fish gives this recipe incredible, yet mild flavor. This simple chowder is a delicious meal that can be enjoyed all year long.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Soup

Cuisine: Seafood

Servings: servings

Calories: 474kcal

Author: Lauren Harris

Ingredients

1 tablespoon butter
1/2 cup shallots (finely diced)
2 cloves garlic (minced)
1/2 cup white wine
2 cups seafood stock (see notes)
2 pounds Yukon gold potatoes ( or Russet or red potatoes, cut into 1-inch cubes)
1 teaspoon dried thyme
salt
pepper
1 1/2 cups heavy cream
1 1/2 pounds cod fish (cut into 2-inch pieces)

Instructions

Melt the butter in a Dutch Oven or stock pot over medium heat.
1 tablespoon butter
Add the shallots and cook, stirring frequently, for about 2 minutes. Stir in the garlic and cook an additional 30-60 seconds.
1/2 cup shallots, 2 cloves garlic
Carefully pour in the wine and cook until reduced by half, scrapping up any browned bits stuck to the bottom of the pan.
1/2 cup white wine
Once reduced, add the seafood stock, potatoes and thyme. Season with salt and pepper.
2 cups seafood stock, 2 pounds Yukon gold potatoes, 1 teaspoon dried thyme, salt, pepper
Bring to a boil, then reduce heat to simmer until the potatoes are almost finished cooking, about 7-10 minutes. It’s good if they are still a little hard as they will finish cooking once the cod is added.
Add the heavy cream to a small pot and heat on medium until warm, not simmering or boiling.
1 1/2 cups heavy cream
Season the cod lightly with salt and pepper and add to the pot along with the warmed cream.
1 1/2 pounds cod fish
Continue to cook on low for about 7-10 minute or until the fish is coked through and the potatoes are tender. The fish will fall apart some once fully cooked.
Taste and adjust seasoning, as needed.
Allow the chowder to cool some, then serve topped with fresh thyme or cooked, crumbled bacon, if desired.

Notes

Tips and Techniques

Use the freshest cod fish you can find. Other types of mild, white fish can be used in place of cod if preferred.
If fish stock can’t be found, you can substitute clam juice, vegetable stock or chicken stock. The overall flavor of the chowder will vary some.
Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days for best results.

** Nutritional information is an estimate and may vary.

Nutrition