Photo: Codfish and Potato Chowder Recipe
Ingredients
- 4 ounces bacon, diced
- 1 large onion, finely chopped
- 1 leek, white and light green parts only, minced
- 2 teaspoons minced garlic
- 4 tablespoons all-purpose flour
- 1 1/2 teaspoons fresh thyme leaves
- 1 cup dry white wine
- 6 cups fish broth or bottled clam juice
- 1 bay leaf
- 1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes)
- 2 cups milk
- 1 cup heavy cream
- Salt and freshly ground white pepper
- 1 1/2 pounds cod fillets, skinless and boneless, cut into 1-inch cubes
- 1 tablespoon finely chopped parsley leaves, for garnish
- Butter, for garnishing bowls
Directions
In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes. Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes. Add the garlic and cook for 1minute, stirring. Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes. Add the white wine and whisk to combine. Add the fish broth, bay leaf and potatoes and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes. Add the milk and cream and cook for 10 minutes. Season, to taste, with salt and pepper. Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes. Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.
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By Oonaugh
San Diego, CA
on June 14, 2011
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I will be trying this recipe and I know it will be good. I was born in Fall River myself and Emeril has the best new england recipes. I'm half Portugese myself and this is the real deal. Yuummm thanks for sharing Emeril.
By davebois
on October 08, 2010
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outstanding. highly recommended recipe: sleepwalk-easy, and the results are VERY true-to-form based on my experience of chowder from being born and raised in new england. it's not as though we invented the stuff in maine, but we're pretty well-versed on the subject of 'chowdah.' this recipe gets a gold star from me (or, rather, it gets a web browser bookmark, today's digital equivalent of it.
By rustbkt_11778216
Aberdeen, MD
on September 20, 2010
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I made this the first time exactly as the recipe called for, it was GREAT!!!! Every time since then I add something different...a can of baby clams, another kind of fish, corn, crab(I live in Maryland, maybe some more leek, the sky is the limit. When I take it to work for lunch people stop by my office and ask me what that heavenly smell is. Give it a try....you won't be disappointed.
Read all 12 reviews