This cod, leek, and potato chowder is super creamy and comes together very quickly. Pair it with a glass of chardonnay for a wine that holds up well to the richness of this soup.
This cod chowder is a wonderful combination of a creamy fish stock base along with leeks, celery, carrots, potatoes, onions, and herbs. It all comes together in less than 30 minutes if you prep your ingredients in advance. It's the perfect recipe for a quick weeknight dinner.
It's also great for serving on St. Patrick's Day! It's seriously delicious pub-style food.
Use your favorite fish stock or clam juice for the base of this soup. The cod will gently cook as it adds more flavor to the broth.
Ingredients in this Cod and Leek Chowder:
Cod: You will need 1 1/2 pounds.
Seafood Stock: I used a shrimp base diluted with water. You could also use a seafood base or a lobster base. Clam juice will also work well. I've also make my own shrimp stock using the shells and have loved the results. In a pinch, chicken or vegetable stock will work too.
Vegetables: Russet potato, leeks, celery, carrots, and onions.
Herbs: Thyme, bay leaf, dried dill weed, and parsley.
From the Refrigerator: Butter and heavy cream.
From the Pantry: Flour, vegetable oil, salt, and pepper.
To Make this Chowder:
First, cook the carrots, potatoes, celery, leeks, and garlic in stages until lightly browned and then add the wine and cook until it has been absorbed, about 10 minutes.
Next, add the stock, cream, bay leaf, thyme, salt and pepper, and simmer everything. Add a mixture of the butter and flour for thickening the stock. Then, add the cod and dill and simmer everything for five minutes.
Finally, remove the bay leaf and adjust the salt and pepper to taste. Sprinkle with some chopped flat-leaf parsley.
Recipe Variations:
Besides the options for the stock, you can substitute other white fish such as haddock or halibut will work well in this chowder. You could also use fresh or smoked salmon.
Make-Ahead and Storage:
This chowder can also be made ahead of time and stored a day or two in the refrigerator. My preference is to serve it the day that it is made and then save leftovers in the refrigerator.
More St. Patrick's Day Recipes:
I have many more Irish recipes. Just add "Irish" to the search box to find them. The one thing I need to make is Soda Bread. Can you believe I've never tried it?
Be sure to check out the St. Patrick's Day recipes from the Dinner Table Group.
Best St. Patrick's Day Irish Recipes
- Baby Guiness from Art of Natural Living
- Cod, Leek, and Potato Chowder from Karen's Kitchen Stories
- Colcannon from Creative Cynchronicity
- Dublin Coddle from That Recipe
- Irish Soda Bread from Jen Around the World
- Irish Soda Farls from A Kitchen Hoor's Adventures
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Cod, Leek, and Potato Chowder
This cod, leek, and potato chowder is super creamy and comes together very quickly. Pair it with a glass of chardonnay for a wine that holds up well to the richness of this soup.
Ingredients
- 3 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 large carrot, peeled and chopped
- 1 large russet potato, peeled and cut into 1/2 inch dice (about 2 cups)
- 1 large leek, white and light green parts, halved lengthwise and then cut into 1/4 inch slices, rinsed.
- 3 stalks celery, trimmed and chopped
- 1 small white onion, diced
- 1 tablespoon minced garlic
- 1 cup dry white wine
- 1 quart seafood stock (see ingredient note in post)
- 1/2 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- Salt and pepper
- 1 1/2 pounds cod, cut into 1 1/2 inch pieces
- 1 1/2 teaspoons dried dill weed
- 2 teapoons mined flat leaf parsley
Instructions
- In a small bowl, combine 2 tablespoons of the butter with with the flour and set aside.
- Heat the remaining tablespoon of butter and the oil in a 6 quart pot over medium heat. Add the carrots and cook for two minutes. Add the potatoes, leeks, celery, and onion, ando cook, stiirring occasionally, about five minutes.
- Add the garlic and cook for about 30 seconds. Add the wine and cook until absorbed, about 10 minutes.
- Reduce the heat to medium low and add the stock, cream, bay leaf, thyme, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and bring to a simmer. Add the flour and butter mixture, one tablespoon at a time and simmer until lightly thickened, about 5 minutes.
- Add the cod and the dill and simmer until the fish is cooked through, about 5 minutes. Remove the bay leaf and adjust the salt and pepper to taste. Sprinkle with the parsley.
Nutrition Facts
Calories
371Fat (grams)
17 gSat. Fat (grams)
9 gCarbs (grams)
21 gFiber (grams)
2 gNet carbs
19 gSugar (grams)
3 gProtein (grams)
26 gCholesterol (grams)
86 mg
