2 Tablespoons 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
1/2 cup water
10 oz. Alaska cod fillets, fresh, frozen or thawed
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh parsley
6 oz. smoked Alaska salmon, broken into pieces
2 Tablespoons cornstarch
1-1/2 cups milk
Salt and Freshly ground black pepper
Melt butter in a large saucepan over medium heat. Add onions and leeks; cook for 2 to 3 minutes, until softened, but not browned. 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. 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 to 5 minutes for frozen cod or 2 minutes for fresh/thawed fish. Break cod into large chunks; add smoked salmon pieces.
Blend the cornstarch with 2 to 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.
Cook’s tip: Add a handful of frozen peas or corn (or both) when adding the seafood.
Photo by Steve Lee