1. Recipes

How to Make Smoky Cod and Parsnip Chowder - A Step-by-Step Guide

There's nothing quite like a warm, hearty bowl of chowder to comfort and satisfy on a cold evening. And this smoky cod and parsnip chowder is the perfect dish for just that. With its rich, creamy base and the subtle smokiness of the cod, it's a meal that will warm you from the inside out.

What sets this chowder apart is the addition of parsnips, which add a delicate sweetness and depth of flavor to the dish. Combined with the flaky, tender cod and a touch of smoky paprika, this chowde...

Read more Snack recipes

Ingredients

  • 1 pound cod fillets
  • ½ pound lightly smoked cod, skin and bones removed
  • ½ lemon
  • 1 sprig fresh thyme
  • 1 pound parsnip, chopped
  • ½ pound potatoes
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup heavy whipping cream
  • salt to taste
  • ground black pepper to taste

Information

  • Servings: 7
  • Yield: 6 to 8 servings

  • If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
  • In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
  • While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
  • In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
  • Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
  • Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

    • Nutrition

    348 cal.

    • Total Fat: 19g
    • Saturated Fat: 12g
    • Cholesterol: 101mg
    • Sodium: 437mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 25mg
    • Calcium: 118mg
    • Iron: 1mg
    • Potassium: 899mg

    Categories

    Soup recipes
    Seafood recipes
    Cod recipes
    Parsnip recipes
    Chowder recipes