Smoky Cod and Parsnip Chowder Recipe - Allrecipes.com
Smoky Cod and Parsnip Chowder Recipe

Smoky Cod and Parsnip Chowder

Recipe by  

"A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
  2. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
  3. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
  4. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
  5. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
  6. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2004

WOW! This is the best cod chowder I've had. It even beats the recipe in the Yankee main dish cookbook! You just HAVE to try it!

 
Most Helpful Critical Review
Jan 27, 2011

This was really fishy and a little bland for my taste otherwise. My husband liked it pretty well though.

 

14 Ratings

Dec 19, 2006

I've tried a few smoked fish chowder recipes, but this is the one I keep coming back to. The parsnip is an interesting change from the usual potato. A winter family favourite.

 
Jul 09, 2006

Fantastic. Never quite enough liquid, though - we add water to make it a bit more "soup-ey".

 
Jun 04, 2009

This is a delicous soup, but I had to do some adapting. I couldn't find any smoked cod so I used some smoked trout as well as 1# of fresh trout. I also had to use dried thyme. I used 1# of potatoes. They were organic fingerlings so I didn't peel them. I didn't bother to precook the fish and just used chicken broth to cook the vegetables. Then I added the fish and cream and simmered until the cream was hot and the fish was cooked. Definitley use the fresh chives if you have them available.

 
Nov 23, 2010

Since I stick with 5 star recipes from Allrecipes, there are very few that I find that I don't care for. This is one of them... It may have been that although I love parsnips, I didn't care for them as the focus of this dish. Loved the cod, the broth and the lemon combination. Thanks for sharing.

 
Jul 13, 2011

The cowder is really great but I think the cod is a bit bland. Maybe getting all smoked cod could work, or marinate it in something. In all, good recipe, but something more needs to be done with the cod!

 
Feb 27, 2012

I really enjoyed this soup. I didn't have any smoked cod but i added andoullie sausage which gave an excellent spicy, smokey flavor. My husband loved it as well.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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