This comforting Cod and Leek Chowder is a hearty, home-style meal that balances the sweetness of fresh leeks with the smokiness of crispy bacon. The broth is enriched with milk and thinned just enough to coat the spoon, creating a luxurious texture that highlights the flaky white fish. Waxy red potatoes add substance and heartiness, making this dish perfect for chilly evenings or when you crave something warm and nourishing. It’s simple enough for a weeknight dinner yet elegant enough for weekend gatherings. The bright finish of lemon juice and fresh parsley cuts through the richness, ensuring every bite is balanced and flavorful. Serve it with crusty bread for soaking up every last drop of the savory broth.
Cod-And-Leek Chowder – Country Living
Description
This comforting Cod and Leek Chowder is a hearty, home-style meal that balances the sweetness of fresh leeks with the smokiness of crispy bacon. The broth is enriched with milk and thinned just enough to coat the spoon, creating a luxurious texture that highlights the flaky white fish. Waxy red potatoes add substance and heartiness, making this dish perfect for chilly evenings or when you crave something warm and nourishing. It&# 226;ÂÂs simple enough for a weeknight dinner yet elegant enough for weekend gatherings. The bright finish of lemon juice and fresh parsley cuts through the richness, ensuring every bite is balanced and flavorful. Serve it with crusty bread for soaking up every last drop of the savory broth.Ingredients
Directions
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In a 5-quart Dutch oven or heavy kettle, cook the bacon slices over medium heat until crisp and browned.
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Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain.
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Pour the rendered bacon fat into a small bowl; return 3 tablespoons to the Dutch oven and discard the remainder.
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Cut the leeks in half lengthwise and rinse them thoroughly under cold water to remove any grit.
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Chop the leeks and add them to the bacon fat in the Dutch oven.
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Cook the leeks over medium heat, stirring occasionally, until they are tender, about 6 to 8 minutes.
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Stir the flour into the leek mixture and cook for 1 minute to remove the raw flour taste.
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Add the bouillon cube and boiling water; use the back of a spoon to crush the bouillon cube and stir until dissolved.
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Bring the mixture to a boil, stirring constantly.
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Add the milk, red potatoes, tomato paste, thyme, black pepper, and salt.
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Cover the pot and simmer the mixture for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
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Gently add the cod fillets to the chowder and cook for 5 minutes, stirring gently to avoid breaking the fish.
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Remove the pot from the heat and stir in the lemon juice and chopped parsley.
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Transfer the chowder to a soup tureen and serve hot, garnished with the reserved crispy bacon if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 243.5kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 6.3g32%
- Cholesterol 20.7mg7%
- Sodium 772.6mg33%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
