Enjoy a comforting bowl of this hearty and satisfying, healthy cod fish chowder recipe. Made with fresh codfish, vegetables, and simple seasonings, it's both gluten-free and delicious.
1½cupsfish stockor clam juice, or homemade chicken broth
3mediumYukon gold potatoespeeled and diced into ½ inch cubes.
1mediumpotatopeeled and grated
1bay leaf
1teaspoonoregano
1poundcod or other firm white fish500 grams, cut into 1-inch cubes
1½cupscorn nibletsfrozen or canned
1½cupsmilkroom temperature
2tablespoonslemon juicefreshly squeezed
salt and pepper to taste
¼cupItalian fresh leaf parsleyoptional. Italian fresh leaf, chopped
Instructions
Place a thick bottomed pot over medium-high heat.
Heat olive oil.
Add and sauté onions, mushrooms, and celery frequently stirring for about 5 minutes or until the vegetables begin to soften.
Add the minced garlic and sauté for another minute or so.
Add the wine, fish stock, diced and grated potato, bay leaf and oregano.
Bring to a boil.
Cover, reduce heat and simmer for about 10-15 minutes or until potatoes are tender.
Add the fish, cover, and simmer for 3-5 minutes or until the fish is opaque and flakes easily.
Add the corn and milk and heat through.
Discard bay leaf.
Season to taste with salt and pepper.
Add lemon juice and garnish with Italian parsley before serving.
Video
Notes
Grated potatoes add a creamy texture to the soup without adding cream. If you want an even thicker chowder, mash up some of the diced potatoes with a fork before adding the fish.
Use high-quality fish or chicken stock to add depth and extra flavor to the soup.
Elevate the flavor of your chowder by experimenting with various herbs and seasonings such as thyme, sage, rosemary, paprika or Old Bay seasoning.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Inspired by Anne Lindsay