Breastfeeding Friendly Fresh Cod Chowder
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Learn more āIngredients
4 servings
For the chowder
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 1 lb yukon gold potatoes, peeled and cut into Ā¾-inch cubes
- 3 cups chicken broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 1 Ā½ lbs fresh cod fillets, cut into 1 Ā½-inch chunks
- 1 cup whole milk
- Ā½ cup heavy cream
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
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 6ā7 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 12ā15 minutes.
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