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.
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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!
This is a keeper! Although, because I am on a cleanse this week (with no dairy or wheat) I did skip the cream in favor of coconut milk and did not use a rue. I too used clam broth and veggie stock as well. I agree about the dill...well worth getting fresh dill and thyme. It was a huge hit at our house and I will be using this one over and over. (Also doubled the carrot, used 2# of cod, added lemon zest and served over baby spinach) Perfection.
I have to agree that this recipe has wonderful flavor. It will be my go-to chowder recipe. I made it as directed with the cod and a store-bought seafood stock. It was superb. I think it would work well with any kind of seafood. I might throw a few shrimp in it next time. Like most soups it was even better the next day, though there wasn’t much left over.
I've made fish chowder many times, and will use this recipe from now on - wonderful flavor!! I strongly recommend that you purchase the fresh dill called for when you buy your fish - I don't even much like dill but the flavor was perfect (and not overwhelming). I used clam broth rather than seafood stock but it worked well. Note that a single serve bottle of wine (usually sold in 4-packs at the liquor store) is just the right amount for this recipe - helpful if you're like me and may not finish a bottle of white on a weeknight.
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