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Smoked Cod Chowder (slow-cooked)

This is a very simple and cheap fish chowder but full of flavour and will easily feed 7-8 people.

Smoked Cod Chowder with Rye Bread


  • 330g (2 fillets) of smoked cod
  • 3 potatoes
  • 1 onion
  • 2 rashers of bacon
  • 350ml of whey (or fish stock)
  • 1 small can of corn kernels
  • 3 or 4 mushrooms
  • Pinch of dried tarragon leaves
  • 1 small can of creamed corn
  • ΒΌ cup of sour cream
  • 3 or 4 Tablespoons of chopped fresh parsley
  • 1 Tablespoon of cornflour
  • Method

    Poach the fish fillets in boiling water for about 5 minutes. Remove form the water, remove the skin and debone. Break in to chunks.
    Finely cut the onion, dice the bacon, cut the mushrooms in to eighths and chop the potatoes in to bit size chunks then add all of this to the slow cooker with the whey/stock. Add the corn kernels (drained), tarragon and then place the fish pieces on top (don’t stir too hard as you don’t want to break up the fish).
    Cook for 3 hours on High (or 6 hours on low).
    Just before serving, add the creamed corn, sour cream and chopped parsley. Dissolve the cornflour in some water and stir in to the chowder. Cook for a further 5 minutes on high (chowder should thicken up a bit).

    Serve with German Rye Bread (very dark, moist rye bread).

    posted to Australian @ 6:49 pm

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    Chocolate Brownies (Mk II) | home | Mediterranean-inspired Beef on Rice