Smoky Cod and Parsnip Chowder

Smoky Cod and Parsnip Chowder

11
Wendy 0

"A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives."

Ingredients {{adjustedServings}} servings 348 cals

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
  2. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
  3. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
  4. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
  5. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
  6. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.
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Reviews 11

  1. 14 Ratings

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COOKKEY
8/31/2004

WOW! This is the best cod chowder I've had. It even beats the recipe in the Yankee main dish cookbook! You just HAVE to try it!

Carl Marsh
12/19/2006

I've tried a few smoked fish chowder recipes, but this is the one I keep coming back to. The parsnip is an interesting change from the usual potato. A winter family favourite.

Deana
7/9/2006

Fantastic. Never quite enough liquid, though - we add water to make it a bit more "soup-ey".