Alaska cod and smoked salmon are two peas in a pod when it comes to this classic, kid-friendly chowder recipe.
- 2 tbsp butter
- 1 medium onion finely chopped
- 1 large leek white and light green part only, thinly sliced
- 2 medium potatoes diced
- 1 can 14.5 oz. vegetable or chicken broth
- ½ cup water
- 10 oz Alaska cod fillets fresh, frozen or thawed
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 6 oz smoked Alaska salmon broken into pieces
- 2 tbsp cornstarch
- 1½ cups milk
- Salt and Freshly ground black pepper
Step 1: Sauté the aromatics Melt butter in a large saucepan over medium heat. Add onions and leeks; cook for 2-3 minutes until softened, but not browned.
Step 2: Boil the potatoes Add the potatoes, broth and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or just until potatoes are tender.
Step 3: Simmer the cod and add the salmon Rinse any ice glaze from frozen Alaska cod under cold water. Turn off heat and gently add seafood and herbs to liquid. Return heat to a simmer. Once simmering, cover pan and cook 4-5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Break cod into large chunks; add smoked salmon pieces.
Step 4: Add milk and cook till thickened Blend the cornstarch with 2-3 tablespoons of the milk. Stir mixture into remaining milk; pour milk into saucepan. Heat, stirring gently, until the chowder thickens, is piping hot and cod is cooked through. Season to taste with salt and pepper.
Step 5: Variation Add a handful of frozen peas or corn (or both) when adding the seafood.
Recipe and image courtesy of www.alaskaseafood.org