Smoked Cod Chowder

Smoked Cod Chowder


20 people made this

This chowder combines the sweetness of parsnips with smoked cod stock. You can use other fresh whitefish if you can't find cod.


Serves: 7 

  • 500g cod fillets
  • 250g smoked cod, skin and bones removed
  • 1/2 lemon
  • 1 sprig fresh thyme
  • 500g parsnips, chopped
  • 250g potatoes
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 cup (250ml) milk
  • 1 cup thickened cream
  • salt to taste
  • ground black pepper to taste

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. If the smoked cod has a strong smoky flavour, soak it in water for 30 minutes, drain and rinse.
  2. In a large saucepan, cover the cod and smoked cod with water and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
  3. While the cod is cooking, peel the parsnips and cut them into 5mm slices. Peel the potatoes, cut them into 1cm dice and place them in a bowl of water to prevent discolouring.
  4. In a large saucepan, melt 2 tablespoons of butter or margarine over medium heat. Add onion and cook until wilted and golden. Add the parsnips, potatoes and 3 cups of the reserved poaching liquid. Bring the mixture 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. Do not boil. Stir into the vegetable mixture.
  6. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

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Reviews (1)


Made this last night and it was great, the perfect blend of flavours. Not too fishy after soaking the smoked cod for 1/2 hour. - 23 Mar 2012

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