Creamy Cod and Potato Chowder
A comforting bowl of tender cod and potatoes in a rich, velvety broth with fresh leeks. This seafood-inspired soups ready in about 35 minutes pairs cod fillets, russet potatoes, medium leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz cod fillets
- 1 lb russet potatoes
- 2 medium leeks
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Dice 1 lb russet potatoes into 1/2-inch cubes. Melt 2 tbsp butter in a large pot over medium heat, add potatoes, and cook for 5 minutes until lightly browned.
- Step 2: Add 2 chopped medium leeks (white and light green parts only) and 2 tbsp all-purpose flour, stir for 1 minute until golden. Gradually whisk in 3 cups chicken broth and 1/2 tsp dried thyme.
- Step 3: Bring to a simmer, add 12 oz cod fillets, and cook for 8 minutes until fish is opaque. Stir in 1/2 cup heavy cream and season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 2 minutes until slightly thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Cod and Potato Chowder take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Cod and Potato Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cod fillets from drying out.
Can I substitute ingredients in Creamy Cod and Potato Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Cod and Potato Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Cod and Potato Chowder?
Seafood soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
