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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.


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Reviews (9 reviews)

  • sablefishy | 02/18/2020

    Super good! I used this more as inspiration. I'll tell you what I modified to throw some ideas out and show how flexible this recipe is to your preferences. Added a can of tomatoes, subbed clam juice for stock, doubled the potato + carrot, added parsnips, used parsley instead of dill, and loaded up the seafood (scallops, shrimp, canned clams, cod fillet [couldn't find loin, too bad!]). Yummy!!

  • SoniaCosgrove | 02/04/2020

    When the whole family eats a new recipe with delight like this, it is a definite make again. (I have 1 very picky eater at home) I agree the salt content can be bumped up. Substitues Used: I used chicken broth for the wine and used clam juice (500 ml + 500 ml water) and it was divine.

  • JMPFoodie | 02/01/2020

    I agree with EMM3773, needs the salt or another spice to pick up the flavor. I make it with 1/2 the salt called for so found the tast bland yet enjoyed the proportions of vegetables and cod.

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