Norwegian Cod & Root Vegetable Chowder

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

In Norway, all the parts of the cod—from cheeks to liver—come together in creamy fiskesuppe, a warming dinnertime staple. Feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.


  • 6 tbsp. unsalted butter
  • 4 cloves garlic, coarsely chopped
  • 2


Melt butter in a 6-qt. saucepan over medium-high. Add garlic, celery, bell pepper, leek, onion, salt, and pepper and cook, stirring occasionally, until soft, 8–10 minutes. Add potatoes, carrots, parsnip, celeriac, stock, milk, cream, and Worcestershire and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod and continue