Breastfeeding Friendly New England Cod Chowder
Total time50 min
Prep time15 min
Cook time35 min
5.0(18)
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Learn more āIngredients
4 servings
For the chowder
- 3 tbsp unsalted butter
- 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 Ā¾-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
- Ā½ cup heavy cream
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
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 6ā8 minutes.
- 2
Sprinkle the flour over the vegetables and stir constantly for 1ā2 minutes, until the raw flour smell is gone and the mixture looks pale and sandy.
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