Let the salivation begin! The other day I picked up some fresh cod from the local fish market and got it into my head that I should try my hand at making chowder for the first time. This recipe ended up being super-easy: throw food in a pot and let it simmer away. It’s more on the light side with not too much cream but plenty of flavor. So let’s get started on making a bowl of winter comfort food!
What you need (serves 4):
- 1/4 lbs bacon – chopped into “bits”
- 1 sweet yellow onion – chopped
- 4 cloves garlic – pressed
- 2 tsp dried thyme
- 4 tbsp all-purpose flour (I used gluten-free)
- 3/4 c. dry white wine (I used a Pinot Grigio because I feel it goes well with white fish)
- 3 c. chicken broth
- 2 potatoes – peeled and chopped into 1/4″ cubes
- 1-2 carrots – sliced
- 2 sticks celery – sliced.
- 1 bay leaf
- 1 c. milk
- 1/2 c. heavy cream
- 3/4 lbs cod – cut into 1″ cubes
- paprika – to taste
- sea salt – to taste
- black pepper to taste
- Tabasco Sauce – for garnish if desired
What you do:
Place a pot with at least 2 quart capacity over medium high heat. Put the bacon in the pot and cook for about 5 minutes or until it starts to carmelize.
Add the onion to the pot and stir frequently until onions begin to turn translucent and soft – about 5 minutes. Add in garlic and saute for another 2 minutes stirring frequently to prevent burning. Sprinkle in thyme and flour and mix in well. Allow the flour to turn golden in color. Add in wine and stir thoroughly to combine all ingredients.
Add potatoes, carrots, celery and broth. Bring to a boil and then reduce to simmer for about 30 minutes or until potatoes are tender. Stir occasionally. Pour in milk and cream and mix throughly. Simmer for 10 minutes.
Toss in cod and season with spices. Allow to cook for another 5 minutes. If chowder is too thick add in more broth, if too soupy add in more flour.
Serve in bowls and top with Tabasco Sauce if desired. And now that you’ve opened that bottle of white wine, you might as well indulge in a glass with your meal. Enjoy!