Chef's Quick Tip: Cod chowder

This week, chef David Standridge of The Shipwright's Daughter shows Tina Redwine how to make cod chowder.

News 12 Staff

Mar 3, 2022, 1:49 PM

Updated 862 days ago


This week, chef David Standridge of The Shipwright's Daughter shows Tina Redwine how to make cod chowder. 
Cod Chowder
2 Tbs bacon lardon or chopped bacon
1 Tbs butter unsalted
½ cup onion small dice (1/4”)
¼ cup celery small dice (1/4”)
¼ cup Idaho potato peeled and small dice (1/4”)
1 small bundle fresh thyme & 1 bay leaf tied with butcher twine
½ Tbs flour
1 cup of dry white wine
2 cups of canned clam juice or fish stock
1 cup heavy cream
¼# fresh cod cut into 1” chunks
2 tsp mixed chopped herbs (parsley, dill, tarragon, chives)
In a medium sauce pot over medium heat, melt butter and add bacon.
Cook 2 minutes until rendered, add onions and season with salt. Sauté 2 minutes. 
Add celery and potato and sauté 3 minutes, add thyme & bay leaf bundle and sprinkle in flour. Cook for 2 minutes.
Add white wine off the heat and simmer 3 minutes. Add stock or clam juice and simmer 3 minutes.
Add heavy cream and simmer for 3 minutes.
Add cod chunks and turn off heat and rest for 5 minutes.
Serve and top with herbs.

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