Smoked Cod Chowder – Gluten Free

Smoked cod chowder is a hearty main course with deep flavours, luxurious texture and generous flakes of smoky cod. It’s sort of half soup and half fish stew with loads of vegetables and fresh herbs. Chowders come in all sorts of combinations and we look forward to making many more over this coming Winter. Love the thought of cauliflower and salmon or scallops and corn chowder, don’t you?

This is a perfect soup for feeding a crowd as it gets even better after a day or so in the fridge. Serve with hot crusty bread rolls for dipping and follow with our german apple and pecan crumble cake for a fabulous make ahead lunch or dinner. Perfect for cold wintry days when a soup just hits the spot. 

Infusing the milk

Gently infusing the cod with the milk and aromatics releases a wonderful deep smoky flavour that is the basis of this chowder.

Bacon

Adding bacon to this chowder brings a lot to the flavour party. It’s salty smokiness adds another flavour level. We know that there are true chowder aficionados out there that say bacon has no place in a chowder……but we tried it and loved it so let us know if you like the bacon flavour

Corn

We’ve used canned supersweet corn as we like the sweetness with the smokiness of the cod and bacon. Of course, you can use frozen corn as well.

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Smoked cod chowder


  • Author: Recipe Winners
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 serves

Description

Half soup, half fish stew, this delicious smoky soup is perfect for cold, wintry weather.


Ingredients

 

Poaching the cod

  • 1 pound (500 g) smoked codsee notes
  • 2 1/2 pints (1 1/4 litres) full cream milk
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • couple of stems of parsley

Chowder

  • 3 rashers bacon sliced
  • 2 ounces (50 g) butter
  • stick celery finely chopped
  • leek halved, sliced and rinsed
  • medium to large carrot finely chopped
  • small bulb of fennel finely chopped
  • 3 medium potatoes cut into small cubes
  • 1 teaspoon salt
  • 1/2 teaspoon fine white pepper
  • bunch of chives finely chopped
  • handful of parsley chopped
  • 14 ounce (400 g) can of super sweet corn kernels – drained
  • 3 tablespoons cornflour (mixed with a little water to thicken the chowder)
  • 1/2 cup thickened cream

Instructions

Poaching the cod

  • in a heavy-based pan place cod with parsley, bay leaves, peppercorns and pour milk over
  • simmer  gently over medium to low heat for 10-12 minutes
  • turn the heat off and let fish infuse in the milk whilst you prepare the chowder

Chowder

  • fry bacon in pan till crispy – set aside
  • melt butter in heavy based saucepan
  • add chopped carrot, leek, fennel, potato and celery 
  • gently cook vegetables in butter till softened over medium heat (do not brown)- about 12-15 minutes
  • remove fish from milk and flake discarding any bones and skin
  • strain milk over vegetables in pan discarding aromatics
  • bring stock to a gentle boil and add cornflour slurry
  • stir stock till the milk has thickened
  • reduce heat to low-medium and add flaked fish, bacon, corn, chives, parsley and cream
  • gently stir together and season with salt and pepper
  • serve and enjoy

Notes

  • sadly, here in Australia, it is almost impossible to buy undyed smoked cod hence the very orange colour of our fish 
  • chowder freezes well
  • Category: Soup
  • Method: stove top
  • Cuisine: American

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2 comments

  1. Hi, Is it possible to make this dish with an already cooked and smoked fish?

    1. Avatar Recipe Winners says:

      Hi Toya, the poaching of the cod releases the flavour into the milk which is the basis for the chowder. We would suggest heating your milk, bay, parsley and peppercorns firstly then flake the fish into it and turn the heat off and allow the fish to infuse the milk that way. Love to hear how it turns out. Regards, Jo and Jen

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