Pacific Cod Chowder Recipe – Creamy & Hearty Seafood Soup
Pacific Cod Chowder
A classic New England-style chowder built on a bacon-and-aromatic base, with Pacific cod added at the end to preserve its delicate texture. Total time: approximately 40 minutes. Serves 4.
Ingredients
- 1 lb Pacific cod fillets, cut into 1–1.5 inch pieces
- 4 slices bacon, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium Yukon Gold potatoes, peeled and diced into ¾-inch cubes
- 2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 bay leaves
- Salt and black pepper to taste
- Fresh flat-leaf parsley, chopped (for garnish)
Alternative fish: Lingcod or Pacific Whiting work well. For a richer chowder, substitute Halibut Cheeks (very tender) or Chilean Sea Bass (rich, buttery texture).
Instructions
Step 1 — Render the bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, approximately 5–6 minutes. Remove with a slotted spoon and set aside on paper towels. Leave the rendered bacon fat in the pot.
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Step 2 — Sauté aromatics: Add the diced onion and minced garlic to the bacon fat. Cook over medium heat, stirring frequently, for 2–3 minutes until soft and fragrant.
Step 3 — Add vegetables and broth: Add the potatoes, carrots, celery, and corn. Pour in the chicken broth and add the bay leaves, salt, and pepper. Bring to a gentle simmer and cook for 12–15 minutes until the potatoes are fork-tender.
Step 4 — Add cod and cream: Gently place the cod pieces into the pot. Pour in the heavy cream and stir gently to combine. Simmer over low heat for 5–7 minutes until the fish is cooked through and flakes easily. Do not boil after adding the cream — sustained boiling can cause the cream to separate.
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Step 5 — Finish and serve: Remove the bay leaves. Taste and adjust seasoning. Ladle into bowls and garnish with the reserved crispy bacon and fresh parsley. Serve immediately with sourdough bread or oyster crackers.
Notes
Make-ahead: The chowder can be made a day in advance and refrigerated. Reheat gently over low heat — do not boil, as repeated boiling can break the cream emulsion and overcook the fish on reheating.
Freezing: Cream-based chowder with potatoes does not freeze well as a finished dish — the cream separates on thawing and the potatoes become watery and grainy. If planning to freeze, prepare the broth-and-vegetable base without the cream and cod; freeze that base. Add fresh cod and cream when reheating from frozen.
Thickening: For a thicker chowder, mash a few of the potato pieces directly in the pot before adding the cod, or stir in 1 tbsp flour with the aromatics in Step 2 and cook for 1 minute before adding the broth.
More whitefish options: Whitefish Collection.
Videos: Global Seafoods YouTube Channel.
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