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Cod Chowder
Cod and potatoes in a rich and creamy chowder with a little cayenne pepper for heat.
servings: 6
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP unsalted butter
- 1 large yellow onion, diced
- 1 celery rib, diced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- salt & pepper
- 4 cups chicken stock
- 2 pounds cod, bones removed and cut into 2-inch pieces
- 1/2 cup heavy cream
- 3 green onions, thinly sliced
Directions
- Melt the butter in a dutch oven or large pot over medium-high heat. Add the onion, celery, and potatoes. Cook, stirring often, about 5 minutes.
- Add the garlic, paprika, cayenne, 1 tsp salt, and 1/2 tsp pepper to the pot and stir to coat the vegetables. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender, 15 to 20 minutes.
- Ladle HALF of the soup and vegetables into a blender or food processor and pulse until smooth then return to the pot.
- Add the cod to the soup, cover the pot and simmer until cod is cooked through, about 10 minutes.
- Uncover the pot, stir in the heavy cream and simmer until heated through, about 2 more minutes. Season with salt and pepper to taste.
- Ladle into bowls and garnish with green onion.
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