There's nothing quite like a warm bowl of soup to comfort you on a cold day. This Pacific Cod Chowder recipe is a hearty and flavorful option that's packed with protein and vegetables. Plus, it's easy to make and perfect for a cozy night in.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
Add the diced onion and garlic to the pot and cook until softened.
Add the diced potatoes, chicken broth, heavy cream, corn kernels, diced carrots, diced celery, bay leaves, and salt and pepper to taste. Stir everything together and bring to a simmer.
Add the Pacific cod to the pot and cook until the fish is cooked through and flaky, about 5-7 minutes.
Remove the bay leaves and discard. Serve the chowder hot, garnished with the crispy bacon and fresh chopped parsley.
A: Yes, you can use any type of firm white fish in this recipe, such as halibut or cod.
A: Yes, you can make this chowder ahead of time and reheat it gently over low heat. Keep in mind that the texture of the potatoes may change slightly upon reheating.
A: Yes, you can freeze this chowder for up to 3 months. Make sure to let it cool completely before transferring it to a freezer-safe container.
This Pacific Cod Chowder is a delicious and nutritious soup recipe that's perfect for a cozy night in. Loaded with protein and veggies, it's a filling meal that's easy to make. Serve it with some crusty bread for dipping and enjoy!