Watch this recipe being prepared
Recipe provided by Chef Andrew from North Coast Seafoods.
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse fresh produce prior to prepping.
3: In a large pot that can hold about a gallon, place over medium heat and add bacon, if applicable. Cook and allow to brown into crisp tidbits. Remove pieces, set aside and leave rendered bacon fat in pot over medium heat.
4: Add butter.
5: Once butter is melted, add onion, leek, fennel and celery. Mix well and continue cooking over medium heat until veggies are sweating, about 5 minutes.
6: Add chopped garlic and dried thyme leaves and mix well.
7: When veggies have softened, add flour and mix well. Cook 3-5 minutes without browning flour in order to create a roux (a paste-like substance created by combining flour and fat).
8: Add broth and bay leaves. Bring to a boil.
9: Add potatoes and bring heat down so soup is at a steady simmer. Cook potatoes until fork tender but still firm (al dente), about 7-10 minutes.
10: Add salt, white pepper and hot sauce to chowder base.
11: Ten minutes before serving, add cod and cook slowly over medium heat for about 5 or 6 minutes, or until fish flakes apart easily.
12: Add cream and bring soup back to a simmer.
13: Serve immediately topped with dried parsley and bacon bits, if applicable, and a side of buttermilk biscuits. Enjoy!