Ingredients with Measurements:
- 1 lb. cod fillet, cut into bite-sized pieces
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tsp. dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add flour and thyme to the pot and stir until combined. Cook for 1-2 minutes until the mixture is lightly browned.
3. Add chicken or vegetable broth to the pot and stir until the flour mixture is fully incorporated. Bring the mixture to a boil.
4. Add potatoes to the pot and reduce heat to medium-low. Cook for 15-20 minutes until the potatoes are tender.
5. Add cod to the pot and cook for an additional 5-7 minutes until the fish is cooked through.
6. Use an immersion blender to blend the soup until it reaches the desired consistency. Alternatively, transfer the soup to a blender and blend until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 27g
Protein: 21g
Sodium: 600mg
Substitutions for ingredients:
- Cod can be substituted with any white fish such as haddock or tilapia.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme can be substituted with fresh thyme.
Variations:
- Add bacon or ham for a smoky flavor.
- Add corn or carrots for additional vegetables.
- Add hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to cut the potatoes into small, bite-sized pieces for even cooking.
- Use an immersion blender for a smoother texture, or leave the soup chunky for a heartier meal.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve in a rustic bowl with a sprig of fresh parsley for garnish.
Garnishes:
Chopped fresh parsley or crumbled bacon.
Pairings:
Serve with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
Crusty bread or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, add more flour or cornstarch to thicken it.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a type of soup that originated in North America in the early 18th century. It typically consists of seafood or vegetables in a creamy broth.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with crusty bread or as a main course with a side salad.
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Taste: Savory, Creamy, Comforting, Salty, Fishy