Salt Cod Chowder
Dive into the rich, coastal flavors of Salt Cod Chowder, a hearty seafood classic that's both comforting and elegant. This creamy chowder showcases the briny essence of salt cod, balanced by tender chunks of potatoes, smoky bacon, and aromatic vegetables like onion, celery, and carrot. A velvety base of milk, cream, and stock is thickened to perfection with a simple roux, while bay leaf and fresh thyme add subtle herbaceous notes. Perfectly warming for chilly evenings, this dish comes together in under an hour (after soaking the cod), making it an ideal choice for a cozy, gourmet meal. Garnished with crispy bacon and fresh parsley, this chowder is a must-try for seafood lovers craving a taste of tradition.
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Recipe Information
Ingredients
- 1 pound salt cod
- 3 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 stalks celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups chicken or fish stock
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- salt (if needed, to taste)
Instructions
Rinse the salt cod thoroughly under cold water. Place it in a large bowl and cover it with cold water. Allow it to soak for 24 hours in the refrigerator, changing the water every 6-8 hours to remove excess salt.
After soaking, drain and rinse the salt cod again. Cut it into bite-sized pieces and set aside.
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it’s crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, sauté the onion, celery, and carrot for 5 minutes, or until softened and fragrant.
Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1-2 minutes to form a roux.
Gradually whisk in the milk and stock, making sure there are no lumps. Add the bay leaf and fresh thyme, and bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10-15 minutes, or until the potatoes are tender.
Stir in the pieces of salt cod and simmer for another 8-10 minutes, allowing the fish to cook through and infuse the broth with flavor.
Lower the heat and stir in the heavy cream. Cook for an additional 5 minutes, but do not let it boil. Season with black pepper to taste. Taste the chowder and add salt, if necessary (note: the salt cod might have already provided enough saltiness).
Remove and discard the bay leaf. Ladle the chowder into bowls, garnish with the reserved bacon and chopped parsley, and serve warm.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 36360 mg | 1581% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 51.2 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1270 mg | 98% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5283 mg | 112% | |
*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.
