Atlantic Cod Chowder
with Smoked Salmon

This creamy fish chowder will warm you from the tip of your nose to the end of your toes.  The chowder is thickened with the potatoes and delicately seasoned with thyme, dill, and fresh lemon.  Celery, Onion and Carrots are cooked in the bacon fat giving the chowder a smoky flavor.  I used Atlantic Cod for its mild flavors and large flakes, its fresh sea flavor captivates the essences of the chowder.  It’s topped off with the smoldering deliciousness of smoked salmon.

You can make this chowder with other seafood.  Halibut or Salmon would work well.  You could also make this into a Clam Chowder.  Whatever fish/seafood you choose, this one pot chowder is sure to take the chill off a winter evening.

 

 

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Atlantic Cod Chowder with Smoked Salmon

This chowder is rich in flavor using fish stock as a secret ingredient.
Course Soup
Keyword fish
Servings 6 people

Ingredients

Bacon and Vegetables

  • 8 ounces Bacon diced
  • 1 cup Onion diced
  • 1 cup Celery diced
  • 1 cup Carrot diced

Stock and Potatoes

  • 3 tablespoons Lemon Juice fresh
  • 1 quart Seafood Stock
  • 1 Bay Leaf
  • 1 pound Potatoes 1 inch cubes

Cream and Cod

  • 2 cups Heavy Cream
  • 1 teaspoon Thyme dried
  • 1 teaspoon Dill dried
  • 1/2 teaspoon Celery Salt
  • 1/4 teaspoon White Pepper
  • 1 1/2 pounds Cod cut into 1 1/2 inch pieces

Smoked Salmon

  • 1/3 pound Smoked Salmon Filet shredded

Instructions

Bacon and Vegetables

  • In a 5 to 6 quart Dutch oven, sauté bacon over medium low heat for about 8-10minutes.  Stir often to render the fat without overcooking the bacon.  Do not let bacon turn crispy.  Remove bacon with a slotted spoon and set to the side.  Add the onions, celery and carrots and cook until tender, about 10 minutes. Drain the bacon fat from the vegetables and discard fat. Return vegetables to Dutch oven.

Stock and Potatoes

  • Maintaining medium low heat, drizzle the fresh lemon juice over the vegetables, stirring to coat the vegetables.  Add the fish stock and bay leaf. Bring to a boil.  Once boiling, add the potatoes and cook until tender, about 8 minutes. Using a fork or a potato smasher, smash half of the potatoes to thicken the chowder.

Cream and Cod

  • Add cream, seasonings, and bacon.  Heat to a simmer, do not let it boil.  When chowder is warm, add fish and cook for10 minutes or until fish is cooked through. Remove the bay leaf.

Smoked Salmon

  • Ladle chowder into warm bowls.  Top with smoked salmon.

Notes

To Reheat:  Gently reheat over a low heat.
Fresh Herbs:  Substitute 1 tablespoon each of fresh thyme and fresh dill.