Dinner
Alaskan Cod Chowder
Tender Alaskan cod melts into a creamy chowder where sauteed onion and celery thicken a savory stock and milk, surrounding soft red potatoes and green beans that carry the gentle warmth of Old Bay.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 270
- Protein
- 19g
- Carbs
- 29g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 317mg
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup all-purpose flour
- 1 tbsp Worcestershire sauce
- 3/4 tsp reduced-sodium Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 cup reduced-sodium fish or seafood stock
- 1 cup whole milk
- 3 cup diced red potatoes
- 2 cup chopped green beans
- 1 lb Alaskan cod (see Tip), cut into 1-inch pieces
- Chopped fresh dill, for garnish
- Chopped plum tomatoes, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a gentle boil, stirring constantly.
- Stir in potatoes and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
- Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.