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Cod & potato spring chowder

Cod & Potato Spring Chowder: 7 Reasons It’s Irresistible

A hearty cod and potato spring chowder packed with flavor.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 large potatoes, diced
  • 1 pound cod fillets, cut into pieces
  • 1 cup heavy cream
  • 1 cup peas
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until soft.
  3. Pour in vegetable broth and add potatoes; bring to a boil.
  4. Reduce heat and simmer until potatoes are tender.
  5. Add cod and cook until it flakes easily.
  6. Stir in heavy cream and peas; heat through.
  7. Season with salt and pepper.
  8. Serve garnished with parsley.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Feel free to add other vegetables like carrots or corn.
  • This chowder freezes well for later use.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 60mg

Keywords: cod, potato, chowder, soup, spring