Alpha Gal Friendly New England Cod Chowder

Total time50 min

Prep time15 min

Cook time35 min

5.0

(18)

Alpha Gal Friendly New England Cod Chowder

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Ingredients

4 servings

For the chowder

3 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.
2 medium leeks (white and light green parts only), halved lengthwise and thinly sliced
3 stalks celery, thinly sliced
3 tbsp all-purpose flour
3 cups chicken broth
1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
2 sprigs fresh thyme
1 tsp salt, plus more to taste
1.5 lbs fresh cod fillets, skin removed, cut into 1.5-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 flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the leeks and celery and cook, stirring occasionally, until softened and the leeks are translucent, about 6–8 minutes.
2
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes, until the raw flour smell is gone and the mixture looks pale and sandy.

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