It's meaty, flaky, and firm texture make cod the perfect fish to hold up in this creamy chowder. This dish is perfect to keep you warm and cozy through the winter.
Alaskan Cod Chowder
This creamy, savory chowder is the perfect vessel for our wild caught Alaskan Cod. Popsie's cod loins are tender and flakey and pair perfectly with these fresh herbs and hearty potato in this chowder.
- 2 Tablespoons butter
- 1 medium onion, finely chopped
- 1 large leek (white and light green part only), thinly sliced
- 2 medium potatoes, diced
16 oz vegetable or chicken broth
- 1/2 cup water
- 1 Tablespoon chopped fresh dill
- 1 Tablespoon chopped fresh parsley
- 2 Tablespoons cornstarch
- 1-1/2 cups milk
- Salt and Freshly ground black pepper
Step 1: Sauté the aromatics
Melt butter in a large saucepan over medium heat. Add onions and leeks; cook for 2-3 minutes until softened, but not browned.
Step 2: Boil the potatoes
Add the potatoes, broth and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or just until potatoes are tender.
Step 3: Simmer the cod
Rinse any ice glaze from frozen Alaska cod under cold water. Turn off heat and gently add seafood and herbs to liquid. Return heat to a simmer. Once simmering, cover pan and cook 4-5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Break cod into large chunks.
Step 4: Add milk and cook until thickened
Blend the cornstarch with 2-3 tablespoons of the milk. Stir mixture into remaining milk; pour milk into saucepan. Heat, stirring gently, until the chowder thickens, is piping hot and cod is cooked through. Season to taste with salt and pepper.
For a little variety, add a handful of frozen peas or corn (or both) when adding the seafood.