Smoky Cod and Parsnip Chowder

Recipe Collection: Dinner

Smoky Cod and Parsnip Chowder is a comforting New England classic that marries the sweetness of parsnips with the rich, smoky essence of cod. This pescatarian dish is perfect for chilly evenings and is free from dairy, making it a great option for those with allergies. The chowder's flavor profile is enhanced by fresh thyme and a hint of lemon, making it versatile enough to serve as a hearty main course or a starter.

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Overview

This Smoky Cod and Parsnip Chowder is a delightful New England creation that combines the sweetness of parsnips with a rich, smoky cod broth. Perfect for cool autumn evenings, this chowder is both comforting and flavorful. Serve it with hot, crusty bread and a sprinkle of fresh chives for a complete meal.

Diet Type

Pescatarian

Allergies

Dairy, Fish

Cuisine

New England

Serving Size: 7

Cooking Time: 45 minutes

Ingredients

• 1 Pound (lb) cod fillets
• 0.5 Pound (lb) lightly smoked cod, drained
• 0.5 Whole lemon, sliced
• 1 Sprig fresh thyme
• 1 Pound (lb) parsnip, sliced
• 0.5 Pound (lb) potatoes, peeled
• 3 Tablespoons (tbsp) butter
• 1 Whole onion, minced
• 1 Cup milk
• 1 Cup heavy whipping cream
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, then drain and rinse.
2. In a large saucepan, cover the cod and smoked cod with water. Add the juice of half a lemon and the thyme. Bring to a gentle simmer and poach the fish for 8 to 10 minutes, until just cooked and tender. Remove the fish to a bowl, reserving the poaching liquid. Once cooled, break the fish into large bite-sized pieces and 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 discoloration.
4. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the onion and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring 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, being careful not to boil. Stir into the vegetable mixture.
6. Add the cod and smoked cod to the mixture and stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in the remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

Enjoy your Smoky Cod and Parsnip Chowder!