Springtime Fish Chowder by @dennistheprescott

30 min

4 servings

🫒

30 ml

Olive oil

🥬

2

Leeks

🌶️

2.5 ml

Dried chili flakes

🧄

9 g

Garlic cloves

🌿

8 g

Tarragon leaves

🌾

23 g

Flour

🥔

450 g

Baby potatoes

🍲

830 ml

Chicken stock

🐟

570 g

Cod fillets

🥛

240 ml

Heavy cream

🌱

140 g

Asparagus

🫛

150 g

Frozen peas

🍋

6 g

Lemon zest

🌿

6 g

Chives

🌿

6 g

Dill leaves

🍋

15 ml

Lemon juice

🧂

3 g

Sea salt

⚫

0.5 g

Black pepper

  1. Slice
    • leek
    • garlic
    • tarragon leaves

    Thinly slice the 2 leeks, mince the 3 garlic cloves, mince the tarragon, chives, and dill, halve the baby potatoes, slice the asparagus, zest the lemon, and cut the cod into large portions if needed.

  2. Heat
    • olive oil

    Heat the large high-sided pot over medium heat, then add the 2 tbsp olive oil.

  3. Add
    • leek
    • sea salt

    Add the sliced leeks and 1/4 tsp sea salt. Cook, stirring occasionally, until the leeks are soft, about 5 to 6 minutes.

  4. Add
    • dried chili flakes
    • garlic
    • tarragon leaves

    Add the dried chili flakes, minced garlic, and minced tarragon. Stir and cook for 30 seconds until fragrant.

  5. Stir
    • all-purpose flour
    • Leeks

    Stir in the 3 tbsp all-purpose flour. Coat the leek mixture evenly to form a light roux.

  6. Add
    • baby potatoes
    • chicken stock

    Add the halved baby potatoes and 3 1/2 cups chicken stock. Bring the chowder base to a gentle simmer.

  7. Simmer
    • baby potatoes
    • skinless cod fillets
    • sea salt

    Simmer until the baby potatoes are just fork-tender, about 10 to 12 minutes. Season the cod with the remaining sea salt.

  8. Add
    • heavy cream
    • asparagus
    • frozen peas

    Add the 1 cup heavy cream, sliced asparagus, frozen peas, and 1 tbsp lemon zest. Stir gently to combine.

  9. Cook
    • skinless cod fillets

    Nestle the seasoned cod into the simmering chowder. Cook until opaque and just cooked through, about 3 to 4 minutes.

  10. Ladle
    • sea salt

    Taste the chowder and adjust the seasoning with sea salt. Ladle the chowder into 4 serving bowls.

  11. Top
    • cracked black pepper
    • chives
    • Lemon zest

    Top each bowl with cracked black pepper, minced chives, dill leaves, and lemon juice. Serve immediately while hot.

Springtime Fish Chowder by @dennistheprescott

30 min

4 servings

🫒

30 ml

Olive oil

🥬

2

Leeks

🌶️

2.5 ml

Dried chili flakes

🧄

9 g

Garlic cloves

🌿

8 g

Tarragon leaves

🌾

23 g

Flour

🥔

450 g

Baby potatoes

🍲

830 ml

Chicken stock

🐟

570 g

Cod fillets

🥛

240 ml

Heavy cream

🌱

140 g

Asparagus

🫛

150 g

Frozen peas

🍋

6 g

Lemon zest

🌿

6 g

Chives

🌿

6 g

Dill leaves

🍋

15 ml

Lemon juice

🧂

3 g

Sea salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/11

    Thinly slice the 2 leeks, mince the 3 garlic cloves, mince the tarragon, chives, and dill, halve the baby potatoes, slice the asparagus, zest the lemon, and cut the cod into large portions if needed.

    🥬leek
    🧄garlic
    🌿tarragon leaves
    🥔baby potatoes
    🌱asparagus
    🍋lemon zest
    🌿chives
    🌿dill leaves
    🐟skinless cod fillets
    🔪chef's knife
    🪵cutting board
    🧀microplane grater

  2. Step 2/11

    Heat the large high-sided pot over medium heat, then add the 2 tbsp olive oil.

    🫒olive oil
    🥄wooden spoon

  3. Step 3/11

    Add the sliced leeks and 1/4 tsp sea salt. Cook, stirring occasionally, until the leeks are soft, about 5 to 6 minutes.

    🥬leek
    🧂sea salt
    🥄wooden spoon

  4. Step 4/11

    Add the dried chili flakes, minced garlic, and minced tarragon. Stir and cook for 30 seconds until fragrant.

    🌶️dried chili flakes
    🧄garlic
    🌿tarragon leaves
    🥄wooden spoon

  5. Step 5/11

    Stir in the 3 tbsp all-purpose flour. Coat the leek mixture evenly to form a light roux.

    🌾all-purpose flour
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/11

    Add the halved baby potatoes and 3 1/2 cups chicken stock. Bring the chowder base to a gentle simmer.

    🥔baby potatoes
    🍲chicken stock
    🥄wooden spoon
    🥄measuring cups

  7. Step 7/11

    Simmer until the baby potatoes are just fork-tender, about 10 to 12 minutes. Season the cod with the remaining sea salt.

    🥔baby potatoes
    🐟skinless cod fillets
    🧂sea salt
    🥄wooden spoon

  8. Step 8/11

    Add the 1 cup heavy cream, sliced asparagus, frozen peas, and 1 tbsp lemon zest. Stir gently to combine.

    🥛heavy cream
    🌱asparagus
    🫛frozen peas
    🍋lemon zest
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  9. Step 9/11

    Nestle the seasoned cod into the simmering chowder. Cook until opaque and just cooked through, about 3 to 4 minutes.

    🐟skinless cod fillets
    🥄wooden spoon

  10. Step 10/11

    Taste the chowder and adjust the seasoning with sea salt. Ladle the chowder into 4 serving bowls.

    🧂sea salt
    🥄ladle
    🥣serving bowls

  11. Step 11/11

    Top each bowl with cracked black pepper, minced chives, dill leaves, and lemon juice. Serve immediately while hot.

    ⚫cracked black pepper
    🌿chives
    🌿dill leaves
    🍋lemon juice
    🥄measuring spoons
    🥣serving bowls

Composition

Ingredients

Types

Fats and Oils, Vegetables, Herbs and Spices, Broths and Stocks, Dairy, Legumes, Fruit, Seasonings

Ingredients

Olive oil, Leeks, Dried chili flakes, Garlic cloves, Tarragon leaves, Flour, Baby potatoes, Chicken stock, Cod fillets, Heavy cream, Asparagus, Frozen peas, Lemon zest, Chives, Dill leaves, Lemon juice, Sea salt, Black pepper

Notes

Leeks (cleaned, ends removed, thinly sliced), Garlic cloves (minced), Tarragon leaves (minced), Baby potatoes (halved), Chicken stock (or veggie stock), Cod fillets (skinless), Asparagus (sliced), Chives (minced), Lemon juice (squeeze, amount not given), Sea salt (to taste), Black pepper (cracked, to taste)

Allergens

Milk

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

625 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 45g, Fat: 33g, Fiber: 8g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 140mg, Iron: 3mg, Potassium: 1290mg, Sodium: 710mg, Selenium: 62mcg

Vitamins

Vitamin A: 290mcg, Vitamin C: 35mg, Vitamin D: 2mcg, Vitamin B12: 2.5mcg, Vitamin K: 65mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, microplane grater, ladle, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Weeknight Dinner, Spring, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Chunky, Silky

Flavors

Savory, Creamy, Herbaceous, Citrusy, Mildly Spicy, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave seafood chowder out longer than 2 hours,Keep below 90°F or 32°C ambient temperature), fridge : 3 days (Cool promptly in shallow airtight containers,Refrigerate at or below 40°F or 4°C,Reheat gently until steaming hot before serving), freezer : 2 months (Freeze in airtight freezer-safe containers,Cream-based chowder may separate slightly after thawing,Thaw overnight in the refrigerator and reheat gently)