Cod Chowder for Two
Treat yourself and a loved one to the comforting warmth of **Cod Chowder for Two**, a creamy, flavorful soup that's perfect for cozy nights in. This elegant chowder features tender, flaky cod fillets swimming in a velvety broth infused with aromatic thyme, garlic, and a hint of bay leaf. A medley of diced potatoes, celery, and onions adds heartiness, while a touch of heavy cream brings rich, luscious texture to every spoonful. Ready in just 40 minutes, this small-batch recipe is ideal for an intimate dinner or a satisfying lunch. Serve with crusty bread for dipping, and garnish with fresh parsley for a bright, herbaceous finish. Whether you're a seafood lover or looking for the ultimate comfort food, this **easy cod chowder** will not disappoint.
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 0.5 yellow onion, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 russet potato, peeled and diced
- 2 cups fish stock or vegetable broth
- 0.5 cup heavy cream
- 8 ounces fresh cod fillets, cut into bite-sized pieces
- 0.5 teaspoon fresh thyme leaves
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 2 slices crusty bread (optional, for serving)
Instructions
In a medium pot, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and celery to the pot, and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced potato to the pot, stirring to combine with the aromatics.
Pour in the fish stock or vegetable broth, then add the thyme leaves, bay leaf, salt, and black pepper.
Bring the mixture to a gentle simmer, cover the pot, and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the heavy cream, allowing it to heat through (but do not bring it to a boil).
Gently add the cod pieces to the pot, ensuring they are submerged in the liquid. Cover the pot and cook for 5-7 minutes, or until the cod is opaque and flakes easily with a fork.
Remove the bay leaf and taste the chowder, adjusting seasoning as needed.
Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
