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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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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!

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