American · Dinner
New England Cod Chowder (High-Protein)
Cream-based New England cod chowder built for higher protein with 220g of cod fillet plus cannellini beans for body and fiber. Bacon, sweetcorn, celery, onion and potato form the classic base, finished with chives and white pepper in a deep bowl.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
712Calories
58.3gProtein
33.9gFat
48.6gCarbs
8.4gSugar
8.9gFiber
1584mgSodium
213mgChol
18.2gSat Fat
1890mgPotassium
210mgCalcium
4.3mgIron
3.2mcgVitamin B12
24mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the cod into chunks, cube the potato, dice the onion and celery, mince the garlic, and drain and rinse the beans; set aside.
2
Crisp
Cook bacon in a saucepan over medium heat for 3–4 minutes, turning once, until browned and crisp at the edges.
3
Simmer
Add butter to the pan, cook onion and celery over medium heat for 3–4 minutes until softened, then stir in garlic and flour, cooking for 60 seconds until fragrant.
4
Simmer
Whisk in stock, add potato, and simmer over medium heat for 8–10 minutes until just tender, then stir in sweetcorn, beans, and cream.
5
Poach
Lower cod chunks into the chowder and cook over medium-low heat for 4–5 minutes until opaque and flaking easily.
6
Plate
Season with salt and white pepper, ladle into a deep bowl, and top with crispy bacon and chives.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g cod fillet
- 44 rashers smoked streaky bacon
- 22 medium potato
- 11 small white onion
- 22 celery stalk
- 2 clove2 clove garlic
- 7 oz100g, about a third of a 15 oz can cannellini beans
- 1414 fl oz (400ml) fish stock
- 77 fl oz (200ml) heavy cream
- 2 tsp2 tsp all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp unsalted butter
