Ingredients and Weight:
- Fresh cod fillets: 1 pound
- Potatoes: 2 pounds (peeled and diced)
- Celery: 1 cup (chopped)
- Onion: 1 cup (chopped)
- Carrots: 1 cup (chopped)
- Bacon: 6 slices (diced and cooked)
- Butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Milk: 3 cups
- Heavy cream: 1 cup
- Fish stock: 2 cups
- Bay leaves: 2
- Thyme sprigs: 2
- Salt and black pepper: to taste
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the celery, onion, and carrots and cook until softened about 5 minutes.
- Cut the cod fillets into 1-inch chunks. Set aside.
- Add the flour to the pot and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, heavy cream, and fish stock. Bring to a simmer.
- Add the potatoes and bay leaves. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are almost tender.
- Add the cod chunks and thyme sprigs. Cook for 5-7 minutes, or until the cod is cooked through and flakes easily.
- Stir in the diced bacon.
- Serve hot with crusty bread or crackers.
Nutritional Information
(Per serving):
- Calories: 350 kcal
- Fat: 15g
- Saturated fat: 7g
- Cholesterol: 70mg
- Sodium: 500mg
- Carbohydrates: 40g
- Protein: 25g
Dish Characteristics:
- Creamy and flavorful broth
- Tender and flaky cod chunks
- Rich aroma from bacon and thyme
- Hearty and satisfying
User Comments:
- "This chowder is incredible! The broth is so creamy and flavorful, and the cod is cooked perfectly."
- "This is my favorite fish chowder recipe. It's easy to make and always a crowd-pleaser."
- "The combination of cod, bacon, and vegetables in this chowder is perfect. It's a delicious and comforting dish."
Special Precautions and Tips:
- Use fresh, high-quality fish for the best flavor.
- Don't overcook the cod, or it will become tough.
- If you don't have fish stock on hand, you can use clam juice or chicken broth instead.
- Serve the chowder with a side of crusty bread or crackers for dipping.
- Leftover chowder can be stored in the refrigerator for up to 3 days.
