Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Creamy Cod and Leek Chowder

Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes together surprisingly quickly.


  • 3 Tbs. unsalted butter, softened
  • 2 Tbs. all-purpose flour
  • 1 Tbs. vegetable oil
  • 1 large carrot, coarsely chopped (about 1 cup)
  • 1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 large leek, trimmed, white and light-green parts halved lengthwise, then cut crosswise into 1/4-inch slices (about 2 cups)
  • 1 Tbs. finely chopped garlic
  • 1 cup dry white wine
  • 1 quart good-quality seafood stock
  • 1/2 cup heavy cream
  • 1 large bay leaf
  • 1 large sprig fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. cod loin, cut into 2-inch pieces
  • 1 Tbs. chopped fresh dill, plus sprigs for garnish
  • Flaky sea salt, for garnish


  • In a small bowl, combine 2 Tbs. of the butter with the flour and set aside.
  • Heat the remaining 1 Tbs. butter and the oil in a 5- to 6-quart pot over medium-high heat. Add the carrot and cook, stirring occasionally, for 2 minutes, then add the potato and leek and cook, stirring occasionally, until the leek begins to brown, another 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook until absorbed and evaporated, 7 to 10 minutes.
  • Lower the heat to medium low. Add the stock, cream, bay leaf, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper, and bring to a low simmer. Gradually add the flour-butter mixture, stirring after each addition, until slightly thickened, about 4 minutes. Add the cod and chopped dill, and simmer lightly until the cod is cooked through, about 5 minutes. Remove the bay leaf and thyme, season to taste with salt and pepper, and serve garnished with the dill sprigs and flaky sea salt.


Rate or Review

Reviews (6 reviews)

  • biber | 12/05/2019

    Delicious- A really fresh chowder.

  • TheIneptChef | 09/18/2019

    This was a nice soup. I made it exactly as written. I'm giving it 4 stars because it didn't de-throne my go-to seafood chowder (to be fair, I use lobster in that recipe). But still, this is probably the best cod recipe I've tried. I agree with the other reviewer that 2 carrots were needed. I'd also add more potato and a little more thyme.

  • User avater
    EMM3773 | 03/19/2019

    Great recipe! Followed almost exactly. Needed two leeks and two large carrots. Didn't buy enough cod but it was still great. I added half a chopped red bell pepper but it wasn’t really necessary. I used chicken stock because that's all I had, and it was fine. Needs a good half to 3/4 tsp of salt. All measurements and times are just right. A surprise hit even with the fussy eaters ... five stars!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options