Heartwarming New England Cod Chowder: Your Ultimate Guide to a Creamy Fish Soup

There’s nothing quite like a steaming bowl of chowder to chase away the chill, and this creamy, comforting Cod Chowder is a true New England classic. Hailing from a region where robust, satisfying flavors are paramount, this dish marries tender, flaky chunks of mild white fish with hearty potatoes, crisp green beans, and sweet carrots. The result is a rich, soul-warming soup that elevates simple ingredients into a restaurant-quality dining experience, all from the comfort of your own kitchen.

While often associated with cozy fall and winter meals, the delightful lightness of cod makes this chowder versatile enough to be enjoyed year-round. It’s a fantastic way to savor fresh seafood during spring and summer, especially when high-quality fish is at its peak. The secret to an truly exceptional Cod Chowder lies in sourcing the freshest ingredients, allowing the natural flavors of the sea to shine through every spoonful.

Why Cod Chowder is a Must-Try New England Delicacy

Cod Chowder is a dish that embodies timeless culinary appeal. While its cousin, Clam Chowder, often steals the spotlight in New England cuisine, Cod Chowder offers a distinct and often preferred lighter seafood taste. It’s perfect for those who appreciate the subtle, clean flavor of white fish without the more intense brininess of clams. Crafting this chowder at home allows you to create a dish that feels both deeply traditional and wonderfully fresh, tailored to your exact preferences.

This heartwarming soup achieves a remarkable balance by combining a few humble ingredients into something truly special. The luscious, creamy base is built upon tender potatoes and a medley of garden vegetables like carrots and green beans, providing both satisfying texture and delicate sweetness. The star of the show, fresh cod, integrates seamlessly with its mild and flaky texture, enhancing the overall flavor profile without ever overpowering the rich broth. Each spoonful delivers a harmonious blend of textures and tastes, making it an incredibly satisfying meal.

Beyond its incredible flavor, Cod Chowder is surprisingly simple and quick to prepare, especially once your ingredients are prepped. This makes it an ideal choice for busy weeknights or when you crave a filling, flavorful meal without spending hours in the kitchen. It’s a dish that promises both comfort and convenience.

Recipe at a Glance

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Serving Size: 1 bowl (approximately 2 cups)
• WW Points Per Serving: 3 (You can view the recipe on the WW Apphere. WW login required.)

Essential Ingredients for Perfect Cod Chowder

The beauty of this Cod Chowder lies in its reliance on fresh, high-quality ingredients. Here’s what you’ll need to create this comforting classic:

• 1 tablespoon olive oil (15 ml)
• 1 medium onion, finely chopped (1 cup, 130 g)
• 2 medium carrots, diced (1 cup, 125 g)
• 1 cup green beans, chopped (100 g)
• 1 large potato, peeled and cubed (1.5 cups, 160 g) – Russet or Yukon Gold potatoes work wonderfully for their starchy texture.
• 3 cups fish or clam broth (720 ml) – High-quality broth significantly enhances the depth of flavor.
• 1 cup plain yogurt, low fat (240 g) – For a creamy texture with fewer calories. Greek yogurt can also be used for extra richness.
• 1 ½ pounds cod, cut into bite-sized pieces (680 g) – Fresh, firm cod fillets are key. Haddock or other mild white fish can also be substituted.
• 2 bay leaves – For aromatic depth.
• 1 teaspoon dried thyme (1 g) – Adds an earthy, classic chowder flavor.
• ½ teaspoon paprika (1 g) – For a touch of warmth and color.
• Salt and pepper, to taste – Seasoning is crucial for bringing out the best in all ingredients.

Step-by-Step Instructions to Make Creamy Cod Chowder

Follow these simple steps to create your own delicious New England Cod Chowder:

• 1.   Sauté the Aromatics and Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once the oil shimmers, add the finely chopped onion. Cook for 5-7 minutes, stirring frequently, until the onion becomes translucent and soft. The goal is to soften them without browning too much, as this forms the aromatic base of your chowder. Next, add the chopped green beans, stirring them into the softened onions for another 2-3 minutes.
• 2.   Incorporate Potatoes and Carrots: Add the cubed potatoes and diced carrots to the pot. Stir well to combine all the vegetables, allowing them to cook for 3-4 minutes. This brief cooking time helps them absorb some of the initial flavors before the liquid is added.
• 3.   Build the Broth and Seasonings: Pour in the fish or clam broth. Add the bay leaves, dried thyme, and paprika. Stir everything together thoroughly. Season lightly with salt and freshly ground black pepper, remembering you can always add more later. Bring the chowder to a boil over medium-high heat, then immediately reduce the heat to low. Let it simmer gently for about 15 minutes, or until the potatoes are fork-tender. Ensure the broth is at a consistent simmer for even cooking.
• 4.   Prepare the Cod: While your chowder base is simmering, prepare your cod. If not already done, cut the cod fillets into bite-sized pieces, about 1-inch cubes. Season these pieces with a pinch of salt and pepper. Set them aside until you’re ready to add them to the soup.
• 5.   Finish with Creaminess and Cod: Once the potatoes are tender, remove the pot from the heat briefly. Gently stir in the low-fat plain yogurt, ensuring it combines smoothly with the hot broth to prevent curdling. Return the pot to low heat. Carefully add the seasoned cod pieces to the chowder. Allow the cod to poach gently in the hot soup for about 5-7 minutes. Cod cooks very quickly; watch it closely to ensure it remains tender and flaky, not tough or rubbery from overcooking.
• 6.   Adjust Seasoning and Serve: Remove the bay leaves from the chowder. Taste the soup and adjust the seasoning as needed with additional salt and pepper. If you desire a thicker consistency, see our “Tips and Tricks” section below for advice on using a cornstarch slurry.
• 7.   Garnish and Enjoy: Ladle the hot chowder into individual bowls. For an extra touch of freshness and flavor, garnish with a sprinkle of fresh thyme or chopped parsley, if desired. Serve immediately with crusty bread for dipping, a side of oyster crackers, or a light green salad for a perfectly balanced and incredibly satisfying meal.

Creative Variations and Smart Substitutions for Your Cod Chowder

This Cod Chowder recipe is wonderfully adaptable. Feel free to experiment with these variations and substitutions to suit your taste or dietary needs:

• Boost Flavor with Salted Cod: For a deeper, more intensely savory flavor, swap fresh cod for salted cod. Remember, this requires an extra step: soak the salted cod in cold water overnight, changing the water at least once, to remove excess salt. This traditional method lends a unique umami depth to the chowder.
• A Twist to Clam Chowder: While this is a cod chowder, the base can easily be adapted. Substitute the cod with fresh or canned clams (and their juice) to transform it into a delightful Clam Chowder variation.
• Smoky Depth: For a bold, smoky flavor profile, use smoked cod or another smoked white fish like smoked haddock (often used in Cullen Skink). This adds another layer of complexity to the soup.
• Lighter, Veggie-Packed Version: To create a lighter, more vegetable-forward chowder, increase the amount of vegetables and slightly reduce the potatoes. Adding ingredients like sliced leeks (sautéed with the onion), parsnips, corn kernels, or even a handful of fresh spinach at the end will add more texture, sweetness, and nutrients. This is a great option for those looking for a healthier, yet still satisfying, meal.
• Dairy-Free Option: If you’re avoiding dairy, substitute the plain yogurt with full-fat coconut milk. This provides a wonderfully silky texture and introduces a subtle, sweet coconut flavor that surprisingly complements the cod beautifully. For an even more exotic touch, add a squeeze of fresh lime juice or a hint of grated ginger. Alternatively, a homemade cashew cream can also provide dairy-free richness.
• Add a Touch of Heat: For those who enjoy a little kick, a pinch of cayenne pepper or a dash of your favorite hot sauce can be stirred in at the end.
• Herbal Infusion: While thyme is classic, consider experimenting with other herbs. Fresh dill or chives chopped and added as a garnish can bring a bright, fresh contrast.
• Richness with Bacon or Pancetta: For an extra layer of savory depth, start by rendering diced bacon or pancetta in the pot before adding the olive oil and onions. Cook until crispy, then remove and crumble, saving a portion for garnish and leaving the rendered fat to cook the vegetables.

Expert Tips and Tricks for the Perfect Cod Chowder

Achieving a truly outstanding Cod Chowder is all about attention to detail. Here are some expert tips to ensure your chowder is consistently delicious:

• Sauté Onions Thoroughly: Don’t rush this step! Take your time to gently sauté the onions until they are very soft and lightly translucent, almost caramelized. This process brings out their natural sweetness and creates a crucial flavor foundation for the entire chowder.
• Desalting Salted Cod (If Used): If you opt for salted cod, proper desalting is paramount. Place the cod in a bowl of cold water and refrigerate it for at least 12-24 hours, changing the water every 4-6 hours. This process effectively removes most of the salt, preventing your chowder from becoming overly salty.
• Thickening with a Cornstarch Slurry: If you prefer a thicker, richer chowder, a cornstarch slurry is your friend. In a small bowl, whisk together one tablespoon of cornstarch with two tablespoons of cold broth or water until smooth. Stir this slurry into the simmering chowder during the last few minutes of cooking, and continue to stir until it thickens to your desired consistency. This method ensures a smooth, lump-free result. A traditional roux (butter and flour) can also be used at the beginning of the cooking process for a deeper, nuttier flavor and thicker base.
• Don’t Overcook the Cod: Cod is a delicate fish and cooks very quickly. Overcooking will result in dry, rubbery fish that detracts from the chowder’s appeal. Add the cod pieces in the final minutes of cooking and remove the pot from the heat as soon as they are opaque and flake easily with a fork.
• Taste and Adjust Seasoning Continuously: Seasoning is a dynamic process. Taste your chowder at various stages – after adding broth, after simmering, and finally before serving. Adjust salt and pepper as needed, remembering that broth can vary in sodium content.
• Quality Broth Makes a Difference: The broth forms the backbone of your chowder. Use a high-quality fish or clam broth (or even a good vegetable broth) for the best flavor. Homemade broth will always yield the most superior results.
• Let Flavors Meld: While this chowder is delicious immediately, like many soups, its flavors often deepen and become more harmonious if allowed to rest for 10-15 minutes off the heat before serving. This allows the ingredients to fully integrate.
• Storage and Reheating: Leftover Cod Chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the fish from breaking down or the yogurt from curdling. If the chowder is too thick after refrigeration, add a splash of broth or milk when reheating.

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Creamy New England Cod Chowder

Servings: 4

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

A rich and creamy fish chowder the whole family will love, perfect for any season.

Ingredients 

• ▢ 1 tablespoon olive oil, 15 ml
• ▢ 1 medium onion, finely chopped (1 cup, 130 g)
• ▢ 2 medium carrots, diced (1 cup, 125 g)
• ▢ 1 cup green beans, chopped (100 g)
• ▢ 1 large potato, peeled and cubed (1.5 cups, 160 g)
• ▢ 3 cups fish or clam broth, 720 ml
• ▢ 1 cup plain yogurt, low fat (240 g)
• ▢ 1 ½ pounds cod, cut into bite-sized pieces (680 g)
• ▢ 2 bay leaves
• ▢ 1 teaspoon dried thyme, 1 g
• ▢ ½ teaspoon paprika, 1 g
• ▢ Salt and pepper, to taste

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Instructions 

• Sauté the Aromatics and Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once the oil shimmers, add the finely chopped onion. Cook for 5-7 minutes, stirring frequently, until the onion becomes translucent and soft. Next, add the chopped green beans, stirring them into the softened onions for another 2-3 minutes.
• Incorporate Potatoes and Carrots: Add the cubed potatoes and diced carrots to the pot. Stir well to combine all the vegetables, allowing them to cook for 3-4 minutes.
• Build the Broth and Seasonings: Pour in the fish or clam broth. Add the bay leaves, dried thyme, and paprika. Stir everything together thoroughly. Season lightly with salt and freshly ground black pepper. Bring the chowder to a boil over medium-high heat, then immediately reduce the heat to low. Let it simmer gently for about 15 minutes, or until the potatoes are fork-tender.
• Prepare the Cod: While your chowder base is simmering, prepare your cod. If not already done, cut the cod fillets into bite-sized pieces, about 1-inch cubes. Season these pieces with a pinch of salt and pepper. Set them aside until you’re ready to add them to the soup.
• Finish with Creaminess and Cod: Once the potatoes are tender, remove the pot from the heat briefly. Gently stir in the low-fat plain yogurt, ensuring it combines smoothly with the hot broth to prevent curdling. Return the pot to low heat. Carefully add the seasoned cod pieces to the chowder. Allow the cod to poach gently in the hot soup for about 5-7 minutes. Watch it closely to ensure it remains tender and flaky.
• Adjust Seasoning and Serve: Remove the bay leaves from the chowder. Taste the soup and adjust the seasoning as needed with additional salt and pepper.
• Garnish and Enjoy: Ladle the hot chowder into individual bowls. Garnish with a sprinkle of fresh thyme or chopped parsley, if desired. Serve immediately with crusty bread or oyster crackers.

Notes

This recipe is calculated at 3 WW points per serving.

 

Nutrition

Serving: 545gCalories: 259kcalCarbohydrates: 19gProtein: 38gFat: 3.5gSaturated Fat: 1.1gCholesterol: 77mgSodium: 1502mgPotassium: 1227mgFiber: 3.4gSugar: 8.2gCalcium: 187mgIron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup, Main Dish

Cuisine: American, New England

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