Cod and Smoked Salmon Chowder Recipe
- 2 Tbsp butter
- 1 medium onion, finely chopped
- 1 large leek, (white and light green part only) thinly sliced
- 2 medium potatoes, diced
- 1 can (14.5 oz) vegetable or chicken broth
- 1 lb cod or other white fish fillets
- 1 Tbsp fresh dill or 1 tsp dry dill, chopped
- 1 Tbsp fresh parsley, chopped
- 6 oz smoked salmon, broken into pieces
- 2 Tbsp cornstarch
- 2 cups milk or half & half
- Salt and black pepper
- Melt butter in a large saucepan over medium heat. Add onions and leek; cook for 2 to 3 minutes, until softened, but not browned. Add the potatoes, broth and 1 cup water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or just until potatoes are tender. Turn off heat and gently add cod and herbs to liquid. Return heat to a simmer.
- Once simmering, cover pan and cook for 2 minutes. Break cod into large chunks; add smoked salmon pieces.
- Blend the cornstarch with 2 to 3 Tbsp 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.
- Cook's tip:
- Add a handful of frozen peas or corn (or both) when adding the seafood.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 15 g
Saturated Fat: 7 g
Cholesterol: 140 mg
Sodium: 480 mg
Carbohydrates: 35 g
Fiber: 4 g
Sugar: 9 g
Protein: 47 g
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