Return to Content

Cod Chowder

Cod Chowder
9 votes, 4.33 avg. rating (85% score)
by in Apr 2002

Yield: Makes 8 servings.

There's nothing like a fresh cod chowder made with ingredients grown right here in New England. The addition of clam juice makes this recipe extra special.
Cod Chowder

Ingredients:

  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 stalk celery, chopped
  • 4 cups chicken stock
  • 4 cups diced potatoes
  • 2 pounds cod, diced into 1/2-inch cubes
  • salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 cup clam juice
  • 12 ounces evaporated milk

Instructions:

Melt butter in a saucepan, and saute onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings. Whisk flour into clam juice, then add to soup. Stir in evaporated milk.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

One Response to Cod Chowder

  1. Paul Dillon October 29, 2005 at 6:01 pm #

    I just added some fresh sage and rosemary leaves.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111