Fish Chowder
Creamy fish chowder brimming with tender cod and leeks, this cozy dish is rich in flavor and so easy to whip up for a comforting meal any night.
Servings 4 servings
Calories 360kcal
Ingredients
- 1 lb cod fillet cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- 3 large leeks
- ¼ cup butter
- 1 170g can crabmeat (optional)
- 1 bay leaf
- 3 cups water
- 1 ½ cups milk
- ¼ cup finely chopped parsley
Instructions
- Season fish with salt and pepper. Set aside.
- Cut the leeks half lengthwise. Remove the dark green parts and reserve for later use. Slice the white and light green parts of the leeks thinly.
- In a medium pot, melt butter over medium heat; cook leek, stirring occasionally until softened.
- Add fish, crabmeat (if using), bay leaf and water. Bring to a boil, turn the heat down to a simmer, and cook until fish is cooked through.
- Add the milk, and warm until just under simmer. Season with salt and pepper to taste.
- Serve right away, with a sprinkle of chopped parsley.
Notes
Recipe source: Issue forty five, Winter 2015 of “Edible: Vancouver and Wine Country”.
Nutrition
Calories: 360kcal | Carbohydrates: 15g | Protein: 30g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 600mg | Fiber: 2g | Sugar: 3g