Smoked Falkland Island Cod Chowder with Potatoes and Leeks

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty chowder featuring smoked cod from the South Atlantic, tender potatoes, and sweet leeks in a creamy broth infused with thyme. This British-inspired seafood recipe, ready in about 45 minutes, pairs smoked Falkland Island cod fillets, russet potatoes, peeled and diced, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 15 min Cook: 30 min Serves 4 British cuisine 310 cal/serving

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Ingredients

12 oz smoked Falkland Island cod fillets
2 cups russet potatoes, peeled and diced
1 large leek, white and light green parts sliced
3 tbsp unsalted butter
2 garlic cloves, minced
3 fresh thyme sprigs
2 tbsp all-purpose flour
2 cups whole milk
2 cups chicken or fish stock
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 large sliced leek and 2 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
Step 2: Stir in 2 tbsp all-purpose flour and cook for 2 minutes, stirring constantly until the flour is lightly toasted and forms a roux.
Step 3: Gradually whisk in 2 cups whole milk and 2 cups chicken or fish stock, ensuring no lumps form. Add 2 cups diced peeled russet potatoes and 3 sprigs fresh thyme.
Step 4: Bring the mixture to a gentle simmer and cook for 15 minutes until the potatoes are tender.
Step 5: Flake 12 oz smoked Falkland Island cod fillets into bite-sized pieces and add to the pot. Simmer for an additional 5 minutes to warm the fish through.
Step 6: Season the chowder with 1 tsp salt and 1/2 tsp black pepper. Remove thyme sprigs before serving.
Step 7: Garnish with 2 tbsp chopped fresh parsley and serve hot with crusty bread.