Cod Chowder

🧂 Ingredients

• 1 tablespoon butter
• 1/2 cup shallots

  (finely diced)
• 2 cloves garlic

  (minced)
• 1/2 cup white wine
• 2 cups seafood stock

  (see notes)
• 2 pounds Yukon gold potatoes

  ( or Russet or red potatoes, cut into 1-inch cubes)
• 1 teaspoon dried thyme
• salt
• pepper
• 1 1/2 cups heavy cream
• 1 1/2 pounds cod fish

  (cut into 2-inch pieces)

Instructions

• 1 Melt the butter in a Dutch Oven [https://bit.ly/3JQNmNJ] or stock pot
  [https://bit.ly/3OjkAJ8] over medium heat.
• 2 Add the shallots and cook, stirring frequently, for about 2 minutes. Stir in the
  garlic and cook an additional 30-60 seconds.
• 3 Carefully pour in the wine and cook until reduced by half, scrapping up any
  browned bits stuck to the bottom of the pan.
• 4 Once reduced, add the seafood stock, potatoes and thyme. Season with salt and
  pepper. 
• 5 Bring to a boil, then reduce heat to simmer until the potatoes are almost
  finished cooking, about 7-10 minutes. It’s good if they are still a little hard
  as they will finish cooking once the cod is added.
• 6 Add the heavy cream to a small pot and heat on medium until warm, not simmering
  or boiling.
• 7 Season the cod lightly with salt and pepper and add to the pot along with the
  warmed cream.
• 8 Continue to cook on low for about 7-10 minute or until the fish is coked through
  and the potatoes are tender. The fish will fall apart some once fully cooked.
• 9 Taste and adjust seasoning, as needed.
• 10 Allow the chowder to cool some, then serve topped with fresh thyme or cooked,
  crumbled bacon, if desired.

Nutrition Info