Cod Chowder

Name: Cod Chowder
Prep time: 35 min
Total time: 35 min
Yield: Serves 6
Cuisine: British
Ingredients: salt and pepper; 500 g (1 lb) fresh cod fillet or lightly smoked cod, cut into 2.5 cm (1-inch) cubes; grated Cheddar cheese, to serve; 2 tablespoons chopped fresh parsley; 1 bay leaf; 50 g (2 oz) plain flour; 500 g (1 lb) potatoes, cut into 1 cm (½-inch) cubes; 2 green peppers, de-seeded and chopped; 5 celery sticks, cut into 1 cm (½-inch) lengths; 500 g (1 lb) carrots, cut into 1 cm (½-inch) lengths; 250 g (8 oz) smoked back bacon, de-rinded and cut into 1 cm (½-inch) wide strips; 1.2 litres (2 pints) milk, or 600 ml (1 pint) milk and 600 ml (1 pint) fish stock; 2 sprigs of fresh thyme; 50 g (2 oz) butter; 1 large onion, chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

I started making chowders when I was a student. In the early part of the term, I could afford a nice chunk of cod to go into the soup, but towards the end of term, when my grant was running low if it still existed at all, the fish disappeared and I made pure vegetable chowders.

Ingredients

50 g (2 oz) butter
1 large onion, chopped
250

Europe
United Kingdom
France
Soup
Mediterranean

Method

Melt the butter in a saucepan large enough to hold all the ingredients. Add the onion and bacon, and fry gently until tender but not brown. Add all the vegetables and stir to coat evenly with butter. Sprinkle in the flour and stir for 1 minute to distribute it evenly. Add the herbs, then the milk, or milk and stock if using. Season lightly with pepper and bring to the boil. Reduce the heat and