Cod Chowder Recipe

Total Time:

1 hour(Cooking)

Cod Chowder Recipe


freshly ground black pepper


  1. Drain the cod into the colander, transfer it into the medium pan and cover with water. Put on a high heat and bring to a boil for about five minutes. Transfer the fish into a large bowl and save the liquid in a jug.
  2. Tip the potatoes into the colander to drain off the liquid and set aside.
  3. Put the butter in the medium pan and allow to melt over a low heat using the wooden spoon to help it soften.
  4. While the butter is melting, take the onion, cut in half and dice.
  5. Add the onions to the pan of butter, stir, and allow to soften. Add the potatoes and the fish stock and stir. Bring to a the boil and cover pan with lid. Turn the heat down to a simmer and cook fifteen to twenty minutes or until potatoes are soft.
  6. Tip the cooked fish into the middle of the chopping board. Using your fingers, flake the cod and transfer it into a large bowl, taking great care to remove the all of the smaller bones.
  7. Rinse the parsley under a cold running tap and shake off excess water. Place some kitchen paper onto the chopping board, spread the parsley over and using more paper, pat dry carefully as not to bruise the herb. Finally, chop it roughly and set aside.
  8. Stir the soup, add the flaked fish and stir again. Add the cream, the chopped parsley, some freshly ground black pepper and stir again. At this point you might want to add more water if you desire a looser consistency.
  9. Ladle the chowder into a soup bowl and serve with some nice crusty bread.

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