Cod Chowder
Yukon Potato • Sweet Corn • Bacon
Yukon Potato • Sweet Corn • Bacon
Yukon Potato • Sweet Corn • Bacon
Difficulty: ★★☆☆☆ | ![]() |
There’s nothing more soul-nourishing and comforting than bowl of creamy, flavoursome soup. The corn in this provides a nice sweetness to the hearty potatoes and creamy soup. The flakey fish comes through with each bite, along with the smoky flavour of the bacon, which rounds out the flavour all around.
This is an easy weeknight recipe that comes together quickly for lunch or dinner, but is also great served as a starter to more elaborate meal. Tasty treats.
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FROM THE SEA
[ Approx. serves 4 ]
Click on ingredients with * for more info.
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2 pcs . frozen
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1-2 cups frozen
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2 medium yukon
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½ yellow onion,
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A couple chives
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3 slices bacon
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2 cups chicken
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8 oz. clam juice
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½ cup half and
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½ cup skim milk
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2-3 tbsp. butter
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2-3 tbsp. flour
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¼ cup white wine
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2 stalks celery,
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Salt and pepper to taste.
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Prep15 min. |
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Cook25min. |
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Total40 min. |
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Stock pot or |
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Wooden |
①
Heat a large pot over medium heat and add the bacon to begin rendering out all the fat. There’s no need to add any oil to the pot since the bacon will provide the fat. Stir around. After 2 minutes, turn heat back down to low and cook, continuing to render until the bacon is rendered, nicely browned, but not too crispy. Remove bacon from pot.
②
Add onions and celery to the same pot and sweat them out on medium heat. Stir around to coat the onions in the bacon fat and cook for about 10 minutes, until it becomes translucent.
③
Pour in the white wine to deglaze, scraping any bits from the bottom of the pot. Cook until the wine has reduced, leaving the onion moist, but not drowned in liquid.
④
Add flour to the onions in the pot and stir around until onions are well coated. Add the butter and stir around a little more. This is the beginning of your roux that’ll thicken the soup.
⑤
Slowly add milk to the onion and flour mixture, using a whisk to mix everything to smoothen the roux out. Once the mixture comes to a boil, the roux will begin to thicken. When the roux has begun to thicken, add half and half, clam juice, and chicken broth. Continue to whisk to smoothen the soup as you bring this mixture back to a boil.
⑥
When your soup has thickened, add the corn and potatoes. Stir around to combine and cover pot. Turn heat down to low-medium and cook until potatoes are soft.
⑦
Add in cod and the bacon that you’ve set aside. Cook for a couple more minutes, about 3, or until the cod is cooked through. This won’t take very long. When the cod is done, ladle soup into bowls and garnish with chives and bacon. Congrats! You just made cod chowder.
①
Heat a large pot over medium heat and add the bacon to begin rendering out all the fat. There’s no need to add any oil to the pot since the bacon will provide the fat. Stir around. After 2 minutes, turn heat back down to low and cook, continuing to render until the bacon is rendered, nicely browned, but not too crispy. Remove bacon from pot.
②
Add onions and celery to the same pot and sweat them out on medium heat. Stir around to coat the onions in the bacon fat and cook for about 10 minutes, until it becomes translucent.
③
Pour in the white wine to deglaze, scraping any bits from the bottom of the pot. Cook until the wine has reduced, leaving the onion moist, but not drowned in liquid.
④
Add flour to the onions in the pot and stir around until onions are well coated. Add the butter and stir around a little more. This is the beginning of your roux that’ll thicken the soup.
⑤
Slowly add milk to the onion and flour mixture, using a whisk to mix everything to smoothen the roux out. Once the mixture comes to a boil, the roux will begin to thicken. When the roux has begun to thicken, add half and half, clam juice, and chicken broth. Continue to whisk to smoothen the soup as you bring this mixture back to a boil.
⑥
When your soup has thickened, add the corn and potatoes. Stir around to combine and cover pot. Turn heat down to low-medium and cook until potatoes are soft.
⑦
Add in cod and the bacon that you’ve set aside. Cook for a couple more minutes, about 3, or until the cod is cooked through. This won’t take very long. When the cod is done, ladle soup into bowls and garnish with chives and bacon. Congrats! You just made cod chowder.