Ingredients and Weight:
- Cod fillets (fresh or frozen): 2 lbs
- Smoked haddock fillets: 1 lb
- Potatoes (peeled and diced): 8 cups
- Carrots (peeled and diced): 4 cups
- Celery (diced): 4 cups
- Onions (diced): 2 cups
- Butter: 1/4 cup
- All-purpose flour: 1/4 cup
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Parsley (chopped): 1/4 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onions and sauté until softened, about 5 minutes.
- Add the carrots, celery, and potatoes. Cook until the vegetables begin to soften, about 10 minutes.
- Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth.
- Bring the chowder to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Add the cod and haddock fillets and cook for an additional 10-15 minutes, or until the fish is flaky.
- Stir in the heavy cream and parsley. Taste for seasoning and add salt and pepper as needed.
- Serve hot with crusty bread or crackers.
Nutritional Information:
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 20g
- Sodium: 600mg
Dish Characteristics:
- Comforting and creamy
- Savory and flavorful
- Perfect for a cold night
User Comments:
- "This was the best fish chowder I've ever had! The flavors were amazing and it was so easy to make."
- "I love the addition of heavy cream. It makes the chowder so rich and satisfying."
- "I used a mix of cod and salmon fillets and it turned out perfect. I'll definitely be making this again."
Special Precautions and Tips:
- If you can't find cod or haddock fillets, you can substitute other firm-fleshed white fish, such as tilapia or halibut.
- To make a vegetarian version, omit the fish and add extra vegetables, such as corn or zucchini.
- Serve with a side of crusty bread or crackers for dipping.
