This creamy, comforting Cod Chowder originates from New England, where the colder months are all about hearty, satisfying flavors. With tender chunks of mild white fish, potatoes, green beans, and carrots, Cod Chowder brings simple ingredients together in a rich, soul-warming way that makes you feel like you’re enjoying restaurant-quality dining right in your own kitchen.
While this 3-Point soup is a wonderful choice for cozy fall and winter meals, it’s also light enough to enjoy in spring and summer when fresh seafood is at its best. The key to a great Cod Chowder? Using fresh, high-quality fish makes this dish shine.
Why should you try Cod Chowder?
Cod Chowder is one of those dishes that stands the test of time. While Clam Chowder may be the most famous of New England’s chowders, Cod Chowder offers a lighter seafood taste, perfect for those who appreciate the subtle flavor of white fish. Making it yourself allows you to create something that feels both traditional and fresh.
This soup balances a few humble ingredients to create something special. The creamy base combines potatoes and vegetables that are both hearty and delicate. Adding cod, which has a mild and flaky texture, rounds out the flavors perfectly without overpowering the soup. Each spoonful has the right blend of textures and tastes.
Once your ingredients are prepared, Cod Chowder comes together relatively quickly. It’s ideal for those busy days when you need something filling and flavorful without spending hours in the kitchen.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Serving Size: 1 bowl (about 2 cups)
3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, finely chopped (1 cup, 130 g)
- 2 medium carrots, diced (1 cup, 125 g)
- 1 cup green beans, chopped (100 g)
- 1 large potato, peeled and cubed (1 cups, 160 g)
- 3 cups fish or clam broth (720 ml)
- 1 cup plain yogurt, low fat (240 g)
- 1 ½ pounds cod, cut into bite-sized pieces (680 g)
- 2 bay leaves
- 1 teaspoon dried thyme (1 g)
- ½ teaspoon paprika (1 g)
- Salt and pepper, to taste
Instructions:
1. Sauté the Vegetables: In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and green beans. Cook for about 5-7 minutes until the onion becomes translucent and soft. Stir frequently to avoid browning the vegetables too much.
2. Add Potatoes: Add the cubed potatoes and carrots to the pot. Stir well to mix with the other vegetables, allowing them to cook for 3-4 minutes.
3. Add Broth and Seasonings: Pour in the fish or clam broth. Add the bay leaves, dried thyme, and paprika. Stir everything together and season lightly with salt and pepper. Bring the chowder to a boil over medium-high heat, then reduce the heat to low. Let it simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
4. Prepare the Cod: While the soup is simmering, cut the cod into bite-sized pieces if not done already. Season with a pinch of salt and pepper, and set aside.
5. Finish with Yogurt and Cod: Once the potatoes are tender, gently stir in the yogurt, making sure it combines smoothly with the broth. Add the cod pieces and allow them to cook in the hot soup for about 5-7 minutes. Cod cooks quickly, so keep an eye on it to ensure it remains tender and flaky without overcooking.
6. Adjust Seasoning and Serve: Taste the chowder and adjust the seasoning as needed with additional salt and pepper. Remove the bay leaves before serving.
7. Garnish and Enjoy: Ladle the chowder into bowls and garnish with a sprinkle of fresh thyme, if desired. Serve hot, paired with crusty bread or a light side salad for a cozy and satisfying meal.
Variations and Substitutions for Cod Chowder
· Swap fresh cod with salted cod for a flavor boost. Remember to soak the salted cod overnight to remove excess salt.
· Another popular twist is substituting cod with clams, turning your chowder into a Clam Chowder variation.
· For a bold, smoky flavor, use smoked cod or another smoked white fish.
· To make a lighter version, incorporate more vegetables and reduce the number of potatoes. Adding vegetables like leeks, parsnips, or corn gives the chowder more texture and sweetness. This variation is ideal for Weith Watchers lovers.
· For a dairy-free version, substitute the yogurt with coconut milk. This gives the chowder a silky texture and a mild coconut flavor, which pairs surprisingly well with cod. Add a touch of lime juice or ginger to enhance the tropical profile.
Tips and Tricks for the Perfect Cod Chowder
· Sauté the onion thoroughly: Take your time with the onions. Cook them until they’re soft and lightly caramelized.
· Desalting salted cod (If used): If you’re using salted cod, soak it overnight in a bowl of cold water, changing the water at least once. This will remove most of the salt.
· Use a cornstarch slurry for thickness: If you want a thicker chowder, try stirring a tablespoon of cornstarch into a little bit of cold broth before adding it to the soup. This small addition will help achieve that restaurant-quality creamy texture.
· A sprinkle of fresh thyme or parsley right before serving brightens up the flavors.
Cod Chowder
Ingredients
- 1 tablespoon olive oil, 15 ml
- 1 medium onion, finely chopped (1 cup, 130 g)
- 2 medium carrots, diced (1 cup, 125 g)
- 1 cup green beans, chopped (100 g)
- 1 large potato, peeled and cubed (1 cups, 160 g)
- 3 cups fish or clam broth, 720 ml
- 1 cup plain yogurt, low fat (240 g)
- 1 ½ pounds cod, cut into bite-sized pieces (680 g)
- 2 bay leaves
- 1 teaspoon dried thyme, 1 g
- ½ teaspoon paprika, 1 g
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and green beans. Cook for about 5-7 minutes until the onion becomes translucent and soft. Stir frequently to avoid browning the vegetables too much.
- Add Potatoes: Add the cubed potatoes and carrots to the pot. Stir well to mix with the other vegetables, allowing them to cook for 3-4 minutes.
- Add Broth and Seasonings: Pour in the fish or clam broth. Add the bay leaves, dried thyme, and paprika. Stir everything together and season lightly with salt and pepper. Bring the chowder to a boil over medium-high heat, then reduce the heat to low. Let it simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the Cod: While the soup is simmering, cut the cod into bite-sized pieces if not done already. Season with a pinch of salt and pepper, and set aside.
- Finish with Yogurt and Cod: Once the potatoes are tender, gently stir in the yogurt, making sure it combines smoothly with the broth. Add the cod pieces and allow them to cook in the hot soup for about 5-7 minutes. Cod cooks quickly, so keep an eye on it to ensure it remains tender and flaky without overcooking.
- Adjust Seasoning and Serve: Taste the chowder and adjust the seasoning as needed with additional salt and pepper. Remove the bay leaves before serving.
- Garnish and Enjoy: Ladle the chowder into bowls and garnish with a sprinkle of fresh thyme, if desired. Serve hot, paired with crusty bread or a light side salad for a cozy and satisfying meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
