Ingredients
- 2 Tablespoons 2 Tablespoons butter
- 1 1 medium onion, finely chopped
- 1 1 large leek (white and light green part only), thinly sliced
- 2 2 medium potatoes, diced
- 1 can 1 can (14.5 oz.) vegetable or chicken broth
- 1/2 cup 1/2 cup water
- 10 oz. 10 oz. Alaska cod fillets, fresh, frozen or thawed
- 1 Tablespoon 1 Tablespoon chopped fresh dill
- 1 Tablespoon 1 Tablespoon chopped fresh parsley
- 6 oz. 6 oz. smoked Alaska salmon, broken into pieces
- 2 Tablespoons 2 Tablespoons cornstarch
- 1-1/2 cups 1-1/2 cups milk
- Salt and freshly ground black pepper
Servings:
Units:
Instructions
- Melt butter in a large saucepan over medium heat. Add onions and leeks; cook for 2 to 3 minutes, until softened, but not browned. 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. 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 to 5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Break cod into large chunks; add
- smoked salmon pieces.
- Blend the cornstarch with 2 to 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.
- Cooks tip: Add a handful of frozen peas or corn (or both) when adding the seafood.
- Photo by Steve Lee
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