American · Dinner
New England Cod Chowder (GLP-1)
A protein-forward New England-style chowder built on flaked cod, smoked bacon, potato and sweetcorn in a light fish-stock base thickened with cream. Warm, savoury, and lightly briny, finished with fresh chives and served as a compact single-portion meal.
$6
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
404Calories
39.9gProtein
12.4gFat
33.4gCarbs
5.9gSugar
6.9gFiber
1004mgSodium
115mgChol
Instructions
1
Prep
Cut cod into chunks, dice onion and celery, cube potato, mince garlic, then measure stock, cream and beans into separate bowls.
2
Crisp
Cook chopped bacon in a small saucepan over medium heat for 3–4 minutes until fat renders and pieces turn deep golden, then lift onto a paper towel.
3
Sweat
Add diced onion and celery to bacon fat and cook over medium heat for 3–4 minutes, stirring often, until onion softens and turns translucent.
4
Simmer
Pour stock into the saucepan, add potato cubes, bring to a gentle simmer over medium-low heat for 8–10 minutes until potato is tender when pierced.
5
Simmer
Stir in sweetcorn, cannellini beans, and cream, then return to a gentle simmer over medium-low heat for 2 minutes until heated through.
6
Poach
Lower minced garlic and cod chunks into the simmering chowder and cook over medium-low heat for 4–5 minutes until fish turns opaque and flakes easily.
7
Plate
Season chowder with salt and white pepper, ladle into a deep bowl, and top with crisp bacon and chopped chives.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g5 oz cod fillet
- 11 rasher smoked streaky bacon
- 1/21/2 small potato (approx 90g/3.2 oz)
- 1/3 cup50g frozen sweetcorn
- 1/4 cup45g, about half a 15oz can, drained cannellini beans
- 1/41/4 small white onion
- 1/21/2 celery stalk
- 1 clove1 clove garlic
- 3/4 cup180ml/6 fl oz fish stock
- 2 tbsp30ml/1 fl oz heavy cream
- 1/4 tsp1/4 tsp salt
- 1/8 tsp1/8 tsp white pepper
- 1 tbsp1 tbsp fresh chives