COD CHOWDER

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COD CHOWDER

INGREDIENTS

  • 1 TBSP OLIVE OIL
  • 1 TBSP UNSALTED BUTTER
  • 1 LB OF FILET COD, CHOPPED
  • 1 CUP OF BRUSSEL SPROUTS, WHITE PARTS TRIMMED AND HALVED
  • 1 LB BAG OF SMALL HEIRLOOM POTATOES, HALVED
  • 1/2 LB OF OKRA HALVED
  • 5 SCALLIONS, THINLY SLICED WHITE PART ONLY 
  • 4 GARLIC CLOVES MINCED
  • 1 CUP OF MILK
  • 1 1/2 CUPS CHICKEN STOCK
  • 1/2 CUP OF HEAVY CREAM
  • 1/2 CUP OF ROUGH CHOPPED PARSLEY

HOW TO MAKE THIS DISH

BRING A LARGE STOCK POT TO MEDIUM HEAT. ADD IN THE OLIVE OIL AND BUTTER. ONCE BUTTER NO LONGER FOAMS, TOSS IN THE SCALLION WHITES AND COOK FOR 2 MINUTES. THEN, ADD THE GARLIC AND SAUTE QUICKLY FOR 1 MINUTE. BE SURE TO NOT BROWN THE GARLIC.

STIR IN THE POTATOES, BRUSSEL SPROUTS, OKRA, THYME, MILK, CREAM, SALT AND PEPPER; BRING TO A BOIL.. REDUCE HEAT TO A MEDIUM TO LOW, AND SIMMER FOR 10 MINUTES.

STIR IN COD AND SIMMER FOR 2 - 4 MINUTES LONGER. LADLE INTO BOWLS AND GARNISH WITH REMAINING SCALLION GREENS AND PARSLEY.  ENJOY!

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  • Rashad Frazier