Alpha Gal Friendly Fresh Cod Chowder

Total time50 min

Prep time15 min

Cook time35 min

4.6

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chowder

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
3 cups chicken broth
1 tsp fresh thyme leaves
1 tsp dried oregano
1 tsp salt, plus more to taste
1 ½ lbs fresh cod fillets, cut into 1 ½-inch chunks
1 cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the potatoes, chicken broth, thyme, oregano, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are just tender when pierced with a knife, about 12–15 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!