Pescatarian New England Cod Chowder

Total time50 min

Prep time15 min

Cook time35 min

5.0

(18)

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Ingredients

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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
½ cup heavy cream

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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