top of page

HH Spring Fish Chowder

By: Kristi Goode


  • 2 tablespoons olive oil

  • 1 1/2 cups (120 grams) leeks, thinly sliced

  • 1 cup (134 grams) baby carrots, thinly sliced

  • 3 cups unsalted chicken stock

  • 1/2 teaspoon coarse kosher salt

  • 1/2 teaspoon black pepper

  • 1 pound (454 grams) baby or new potatoes, quartered

  • 1 cup (132 grams) frozen green peas

  • 1 pound (454 grams) cod fillets, cut into bite-sized pieces

  • 1 cup (237 milliliters) 2% reduced-fat milk

  • 1/4 cup (33 grams) all-purpose flour

  • 1/4 cup (10 grams) fresh chives, chopped


Heat oil in a Dutch oven over medium-high heat. Add leeks and carrots; sauté until leeks start to brown, 4–5 minutes. Add stock, salt, pepper and potatoes; bring to a boil. Cover, reduce heat to medium and cook until potatoes are almost tender, about 10 minutes. Add peas and cod; cover and cook until fish is done, 4–5 minutes.

In a small bowl, whisk together milk and flour. Gradually whisk milk mixture into soup; cook, uncovered, until thickened, about 2 minutes, stirring frequently. Sprinkle with chives.

3 views0 comments


bottom of page