Codfish Chowder is a comforting and hearty dish that evokes the warmth of coastal living, where the sea meets the kitchen in every spoonful. This velvety soup is a perfect balance of rich flavors, with delicate chunks of tender cod simmered to perfection in a creamy base. Each bite is a soothing blend of savory and subtle tastes, enhanced by the depth of its broth and the lightness of the fish. Often enjoyed during the colder months, Codfish Chowder not only warms the body but also stirs the soul, offering a taste of tradition and the soothing simplicity of the sea in one bowl. Ideal for sharing with family or friends, it brings the essence of coastal cuisine to the heart of your home.
Codfish Chowder
Codfish Chowder is a rich and comforting soup that showcases the delicate flavor of cod, often cooked in a creamy, flavorful broth. This hearty dish blends tender pieces of fish with a smooth, savory base, creating a satisfying balance of textures and tastes.
Ingredients
- 8 slices bacon, diced
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- salt and ground black pepper to taste
- 2 cloves garlic, chopped
- 1½ tablespoons seafood seasoning (such as Old Bay®)
- 1 (16 ounce) can chicken broth
- 3 red potatoes, cut into 1/2-inch cubes
- 4 ears sweet corn, shucked and kernels cut off
- ½ cup water, or as needed to cover (Optional)
- 2 cups whole milk, or more as needed
- 2 tablespoons butter
- 1 pound thick cod fillets, cut into 1-inch pieces
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Cook the bacon in a soup pot over medium heat until it becomes crispy and browned, which should take around 10 minutes. Once done, use a slotted spoon to remove the bacon, leaving the rendered fat behind in the pot to infuse the dish with its rich flavor.
- Sauté the onion and red bell pepper in the pot until they soften, about 5 minutes, and season with salt and pepper to taste. Add the garlic and seafood seasoning, stirring for another 2 minutes to allow the flavors to meld together.
- Add the chicken broth to the pot, then stir in the potatoes and corn. If necessary, pour in some water to ensure the vegetables are fully submerged. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes, or until the potatoes are tender and fully cooked.
- Stir in the milk and butter, allowing the butter to melt completely. Once melted, add the reserved bacon back into the pot. Bring the soup just to a boil, then gently fold in the cod and parsley. Cook, stirring occasionally, until the fish is tender and flakes easily, about 5 to 8 minutes.
