Rustic Cod and Potato Chowder for Cozy Nights

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 slices thick-cut bacon, diced (optional but delicious)
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 large sweet onion, finely diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1/2 cup dry white wine (or extra stock)
• 4 cups fish or seafood stock (or low-sodium chicken broth)
• 1 1/2 lb Yukon Gold potatoes, peeled and 3/4-inch diced
• 2 bay leaves
• 1 1/2 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1 1/2 lb skinless cod fillets, cut into 1 1/2-inch chunks
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Kosher salt and freshly ground black pepper

Do This

• 1. In a heavy pot, cook bacon until crisp; remove to a plate, leaving 1–2 tbsp fat. Add olive oil and butter.
• 2. Sauté onion, celery, and carrot over medium heat until very soft and lightly golden, about 8–10 minutes. Stir in garlic for 30 seconds.
• 3. Sprinkle in flour and cook 2 minutes, stirring. Deglaze with wine, scraping the pot.
• 4. Stir in stock, potatoes, bay leaves, thyme, smoked paprika, 1 tsp salt, and 1/2 tsp pepper. Simmer 12–15 minutes, until potatoes are just tender.
• 5. Gently add cod pieces. Simmer very softly 5–7 minutes, until opaque and starting to flake.
• 6. Reduce heat to low. Stir in cream and milk; warm gently without boiling. Add parsley, lemon juice, and most of the bacon.
• 7. Taste and adjust seasoning. Ladle into warm bowls, top with remaining bacon and extra herbs, and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Comforting and hearty, with flaky cod, tender potatoes, and a silky, creamy broth made for cold nights.
• Layers of flavor from sweet onions, herbs, smoked paprika, and optional bacon, without being heavy or fussy.
• Uses simple, affordable ingredients you can find in any supermarket.
• Flexible base recipe that works with different white fish, extra veggies, or lighter dairy swaps.

Grocery List

• Produce: 1 large sweet onion, 2 celery stalks, 1 medium carrot, 3 garlic cloves, 1 1/2 lb Yukon Gold potatoes, 1 lemon, fresh parsley, (optional) fresh thyme, (optional) chives for garnish
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Thick-cut bacon, olive oil, all-purpose flour, dry white wine, fish or seafood stock (or low-sodium chicken broth), bay leaves, dried thyme (if not using fresh), smoked paprika, kosher salt, black pepper, crusty bread for serving

Full Ingredients

For the Chowder Base

• 4 slices thick-cut bacon, diced (optional but highly recommended)
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 large sweet onion (about 10–12 oz), finely diced
• 2 celery stalks, diced
• 1 medium carrot, diced (about 1/2 cup; for sweetness and color)
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1/2 cup dry white wine (such as Sauvignon Blanc; or use 1/2 cup extra stock)
• 4 cups fish or seafood stock (or low-sodium chicken broth)
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 2 bay leaves
• 1 1/2 tsp dried thyme or 1 tbsp fresh thyme leaves, chopped
• 1/2 tsp smoked paprika
• 1–1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Cod and Creamy Finish

• 1 1/2 lb skinless, boneless cod fillets, cut into 1 1/2-inch chunks (pat dry)
• 1 1/2 cups heavy cream
• 1/2 cup whole milk (or more stock for a slightly lighter chowder)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice (from about 1/2 lemon), plus extra wedges for serving

For Serving (Optional but Wonderful)

• Extra chopped parsley or chives
• Freshly ground black pepper
• Crusty bread, buttered and warmed

Step-by-Step Instructions

Step 1: Prep all your ingredients

Start by getting everything ready; chowder comes together more smoothly when you prep first. Dice the bacon. Finely dice the sweet onion, celery, and carrot so they soften and almost melt into the broth. Mince the garlic. Peel and cube the potatoes into 3/4-inch chunks so they cook evenly without falling apart.

Pat the cod fillets very dry with paper towels, then cut into 1 1/2-inch chunks. Dry fish browns and cooks more reliably and will stay firm in the chowder. Season the cod lightly with a pinch of salt and pepper. Chop the parsley and any fresh thyme you are using. Keep everything nearby; once you start cooking, things move quickly.

Step 2: Render the bacon and build the flavor base

Place a heavy-bottomed pot or Dutch oven (about 5–6 quarts) over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 1–2 tablespoons of bacon fat in the pot.

Add the olive oil and butter to the pot with the rendered fat. When the butter has melted and starts to foam, add the onion, celery, and carrot along with a pinch of salt. Cook over medium heat, stirring often, until the vegetables are very soft and lightly golden at the edges, about 8–10 minutes. This slow softening brings out the sweetness of the onion and builds a deep, rustic flavor base.

Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown.

Step 3: Make the roux and deglaze the pot

Sprinkle the flour evenly over the softened vegetables. Stir constantly and cook for about 2 minutes. The mixture will look pasty and slightly dry; this step cooks out the raw flour taste and helps thicken the chowder later.

Pour in the white wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 1–2 minutes to reduce slightly and cook off the harsh alcohol taste. If you are not using wine, simply add a small splash of stock and proceed the same way—scraping up all those flavorful browned bits.

Step 4: Simmer the potatoes with herbs and spices

Slowly whisk or stir in the fish stock (or chicken broth) a cup at a time, making sure to smooth out any lumps of flour as you go. Add the potatoes, bay leaves, thyme, smoked paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Bring the mixture just up to a gentle boil over medium-high heat, then immediately reduce to a steady simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the potatoes are just tender when pierced with the tip of a knife but not falling apart. Adjust the heat as needed to keep the simmer gentle; vigorous boiling can break up the potatoes and make the chowder grainy.

Step 5: Gently poach the cod in the broth

Once the potatoes are just tender, carefully nestle the cod pieces into the simmering broth, making sure they are mostly submerged. Keep the heat at a gentle simmer—small, lazy bubbles around the edges are what you want. Too much boiling can cause the cod to break apart.

Cook, without stirring too vigorously, for 5–7 minutes. The fish is done when it turns opaque and flakes easily with a fork but still holds together in large, moist chunks. If some pieces cook faster than others, you can turn off the heat and let the residual warmth finish cooking them.

Step 6: Add the cream and finish with herbs, lemon, and bacon

Reduce the heat to low. Pour in the heavy cream and whole milk, stirring gently to combine. Do not let the chowder boil once the dairy is added; keep it just below a simmer and warm it through for 3–5 minutes. Taste and adjust seasoning with more salt and pepper as needed.

Stir in the chopped parsley and lemon juice, along with about two-thirds of the cooked bacon. The lemon should be just enough to brighten the richness without making the soup taste overtly lemony. If you prefer a slightly thinner consistency, you can stir in a splash of extra stock or milk.

Step 7: Rest briefly, garnish, and serve

Turn off the heat and let the chowder sit for 5 minutes. This brief rest helps the flavors meld and allows the chowder to thicken slightly to that perfect, creamy, spoon-coating texture.

Ladle the chowder into warm bowls, making sure each portion gets a good amount of cod, potatoes, and vegetables. Top with the reserved bacon, a sprinkle of fresh parsley or chives, and a few extra grinds of black pepper. Serve hot with crusty bread for dipping and extra lemon wedges on the side for anyone who likes a bit more brightness.

Pro Tips

• Keep the simmer gentle. Both the potatoes and cod stay intact and velvety if you avoid a hard boil, especially after adding cream.
• Use sweet onions. Varieties like Vidalia or Walla Walla soften into the broth and add natural sweetness that balances the smoky bacon and rich cream.
• Dry the cod well. Patting the fish dry before cooking helps it firm up and prevents it from turning mushy in the chowder.
• Adjust thickness at the end. If the chowder is too thick, thin with a splash of warm stock or milk. Too thin? Simmer uncovered a few extra minutes before adding the cod, or mash a few potato cubes against the side of the pot.
• Season in layers. A little salt when cooking the vegetables, another pinch with the potatoes, and a final adjustment at the end keeps the flavors bright and well-balanced.

Variations

• Seafood chowder mix: Replace half the cod with peeled shrimp or scallops. Add them in the last 3–4 minutes of cooking so they stay tender and just-cooked.
• Lighter, brothy version: Use half-and-half instead of heavy cream, or replace the milk with extra stock. You will still have a creamy feel, just a bit less rich.
• Smoky corn twist: Add 1 cup of frozen or fresh corn kernels with the potatoes, and increase the smoked paprika to 3/4 teaspoon for a sweet-smoky edge.

Storage & Make-Ahead

For the best texture, this chowder is ideal eaten the day it is made, but it does store reasonably well.

Cool the chowder to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Because of the cream and delicate cod, avoid freezing; the texture can become grainy and the fish may break apart when thawed.

To reheat, warm gently on the stovetop over low heat, stirring occasionally, until just hot. Do not let it boil; boiling can cause the cream to separate and the fish to overcook. If the chowder has thickened in the fridge, add a splash of milk or stock to loosen it back to your preferred consistency.

If you want to make ahead, you can cook the base (through Step 4, without the cod and dairy) up to 1 day in advance. Chill, then reheat to a simmer, add the cod to cook, and finish with cream and herbs just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including bacon and full cream): about 610 calories; 34 g fat; 18 g saturated fat; 40 g carbohydrates; 4 g fiber; 7 g sugar; 35 g protein; 1,050 mg sodium (will vary based on stock, salt, and bacon used).