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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 (4 reviews)

  • 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!

  • dawnemsw | 02/22/2019

    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.

  • ThomasPayne | 02/11/2019

    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.

  • cdwilliams | 01/08/2019

    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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