Pregnancy 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
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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
1 tsp salt, plus more to taste
1 ½ lbs fresh cod fillets, cut into 1 ½-inch chunks
1 cup whole milk
½ cup heavy cream

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!