This creamy, family-friendly chowder brings together wild Alaska cod and smoked salmon for a cozy, satisfying bowl of comfort. With tender potatoes, fresh herbs, and a lightly smoky finish, it’s a flavorful twist on classic seafood chowder that’s easy enough for weeknights and perfect for colder months.
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Prep Time:
10 minutes
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Cook Time:
25 minutes
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Total Time:
35 minutes
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Servings:
4
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Ingredients:
- 2 Tablespoons butter
- 1 medium onion, finely chopped
- 1 large leek (white and light green part only), thinly sliced
- 2 medium potatoes, diced
- 1 can (14.5 oz.) vegetable or chicken broth
- 1/2 cup water
- 10 oz. Alaska cod fillets, fresh, frozen or thawed
- 1 Tablespoon chopped fresh dill
- 1 Tablespoon chopped fresh parsley
- 6 oz. smoked Alaska salmon, broken into pieces (or substitute Wild Alaskan canned smoked salmon for an easy pantry version)
- 2 Tablespoons cornstarch
- 1-1/2 cups milk
- Salt and Freshly ground black pepper
- 2 Tablespoons butter
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Instructions:
- Melt butter in a large saucepan over medium heat. Add onions and leeks; cook for 2-3 minutes until softened, but not browned.
- Add the potatoes, broth and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or just until potatoes are tender.
- Rinse any ice glaze from frozen Alaska cod under cold water. Turn off heat and gently add seafood and herbs to liquid. Return heat to a simmer. Once simmering, cover pan and cook 4-5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Break cod into large chunks; add smoked salmon pieces.
- Blend the cornstarch with 2-3 tablespoons of the milk. Stir mixture into remaining milk; pour milk into saucepan. Heat, stirring gently, until the chowder thickens, is piping hot and cod is cooked through. Season to taste with salt and pepper.
- Variation Add a handful of frozen peas or corn (or both) when adding the seafood.
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