Smoked Falkland Island Cod Chowder with Potatoes and Leeks

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Bring the mixture to a gentle simmer and cook for 15 minutes until the potatoes are tender.
  5. 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.
  6. Step 6: Season the chowder with 1 tsp salt and 1/2 tsp black pepper. Remove thyme sprigs before serving.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve hot with crusty bread.

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Frequently asked questions

How long does Smoked Falkland Island Cod Chowder with Potatoes and Leeks take to make?

Total time is about 45 minutes (15 min prep + 30 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 Smoked Falkland Island Cod Chowder with Potatoes and Leeks?

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 unsalted butter from drying out.

Can I substitute ingredients in Smoked Falkland Island Cod Chowder with Potatoes and Leeks?

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 Smoked Falkland Island Cod Chowder with Potatoes and Leeks 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 Smoked Falkland Island Cod Chowder with Potatoes and Leeks?

British seafood 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.

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