Get the Recipe: Easy Cod Chowder
A quick and easy cod chowder recipe with frozen cod and canned creamed corn. This hearty soup makes a great dinner soup with a loaf of crusty bread.
Ingredients
- 2 Tablespoons butter or olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large Russet (baking) potato, or 2 medium potatoes, peeled and diced
- 1 stalk celery, diced
- 3 cups fish, vegetable or chicken broth
- 10-12 oz cod fillets, fresh or frozen
- 14 oz can creamed corn, or 1 cup fresh or frozen corn kernels
- 1/2 cup heavy cream, or substitute with half-and-half for a lighter option
- Salt and pepper, to taste
- Pinch old bay seasoning, optional
- 1/4 cup fresh parsley, chopped or 1-2 Tbsp dried parsley (plus more for garnish)
For thickening:
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
- In a large pot, melt the butter or add the old and heat over medium heat. Add the onion and celery and cook, stirring regularly, for 3-4 minutes until softened. Add the garlic and cook for an additional minute, stirring constantly.
- Add the broth to the pot, then add the diced potatoes to the pot. Bring the mixture to a gentle simmer and cook for about 10-12 minutes, or until the potatoes are tender. *Be sure to taste-test the potatoes to ensure they are tender before proceeding. Time will vary depending on the type of potato used and how vigorously they are simmered.
- Once the potatoes are tender, add the fresh or frozen cod. Allow the fish to simmer in the broth for 3-5 minutes, breaking up the pieces of fish with a spoon into smaller pieces as it thaws/cooks. Add the creamed corn (or corn kernels) and stir in. Add the parsley and stir in. Allow to cook for a couple of minutes to cook the corn.
- Season the chowder generously with salt and pepper. Soup generally requires a good bit of seasoning, salt, particularly. Be sure to taste and add additional salt, as needed.
- To thicken the chowder, stir together the cornstarch and cold water. Drizzle into the simmering soup a bit at a time, stirring in, until the soup thickens as desired. (If you used a lighter cream or milk, you may need additional cornstarch/water to thicken the chowder.)
- Ladle the chowder into bowls, garnish with additional fresh parsley and a pinch of Old Bay seasoning, if you like. Serve with a loaf of crusty bread.
Notes
Tips!
Be sure to taste test the potatoes and ensure they are tender before proceeding with the recipe. The timing will vary by potato type and how vigorously they are simmered.
A generous seasoning with salt and pepper will bring out all the great flavours in this chowder. Be sure to taste test and add additional salt, as needed. If it tastes like it "needs something," it probably needs more salt!
This chowder holds well in the refrigerator, so it could be made ahead and reheated. Reheat over low heat and add a splash of milk if the chowder is a touch too thick after reheating.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions, step-by-step photos and a recipe video that you might find helpful. Scroll up for some great ideas for what to serve alongside this delicious chowder, too!
Serving: 1serving, Calories: 400kcal, Carbohydrates: 44g, Protein: 18g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 64mg, Sodium: 1026mg, Potassium: 912mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1277IU, Vitamin C: 17mg, Calcium: 61mg, Iron: 2mg
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