Best 5 Cod Chowder With Saffron And Fingerling Potatoes Recipes

Indulge in a culinary journey with a tantalizing Cod Chowder recipe that combines the flavors of the sea with earthy vegetables and a hint of saffron. Prepared with fresh cod, succulent fingerling potatoes, and a medley of aromatic vegetables, this chowder promises a harmonious balance of textures and flavors.

Discover a collection of delectable recipes within this article, each offering a unique spin on the classic chowder. From the traditional New England-style chowder to a creamy Manhattan-style variation, these recipes cater to diverse preferences, ensuring there's something for every palate. Whether you prefer a comforting bowl of chowder on a chilly evening or as a hearty lunch option, these recipes provide endless possibilities for a satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CODFISH CHOWDER

Codfish Chowder image

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Provided by yanktoncook

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g

MANHATTAN FISH CHOWDER WITH ROASTED FINGERLING POTATOES AND BACON RELISH

Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon canola oil
1/4 pound slab bacon, finely diced
1 small Spanish onion, finely diced
1 small stalk celery, finely diced
1 small carrot, finely diced
3 cloves garlic, chopped
1 cup dry white wine, such as Sauvignon Blanc
4 cups fish stock
1 cup pureed canned plum tomatoes
6 fingerling potatoes, halved lengthwise
Canola oil
Salt and freshly ground black pepper
Canola oil
1 (1 1/2 pound piece) halibut fillet
Salt and freshly ground black pepper
2 teaspoons canola oil
3 cloves garlic, finely chopped
1/8 teaspoon red chile flakes
1/4 cup finely chopped fresh flat leaf parsley

Steps:

For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish.
Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.
For the potatoes: Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces.
For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.
To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.

COD WITH POTATOES, PEPPERS AND SAFFRON

Cod with Potatoes, Peppers and Saffron image

The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup extra-virgin olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
2 cups low-sodium chicken broth
2 bay leaves
Kosher salt
1/2 teaspoon saffron threads
Pinch of red pepper flakes, plus more to taste
1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
1 lemon (1/2 juiced, 1/2 cut into wedges)
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams

COD CHOWDER WITH SAFFRON AND POTATOES

Cod Chowder With Saffron and Potatoes image

Make and share this Cod Chowder With Saffron and Potatoes recipe from Food.com.

Provided by rainbowmorningglory

Categories Chowders

Time 51m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 slices bacon, cut into 2-inch pieces (about 1/4 pound, thick-cut slices)
1 1/2 cups chopped leeks (white and pale green parts only, about 2 leeks)
3 (8 ounce) bottles clam juice
1 lb fingerling potatoes or 1 lb baby dutch yellow potato, cut crosswise into 1/4-inch-thick rounds
1/2 cup water or 1/2 cup dry white wine
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron thread
1/2 cup whipping cream
6 (5 ounce) cod fish fillets

Steps:

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes.
Add clam juice, potatoes, 1/2 cup water/wine, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes.
Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

Nutrition Facts : Calories 376.1, Fat 15.5, SaturatedFat 7, Cholesterol 98.9, Sodium 630.6, Carbohydrate 28.2, Fiber 2.7, Sugar 5.5, Protein 29.9

POTATO FISH CHOWDER

Potato Fish Chowder image

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Provided by Donna Nagel Roberts

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps:

Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 47.4 g, Cholesterol 73.6 mg, Fat 8.8 g, Fiber 5.5 g, Protein 28 g, SaturatedFat 5 g, Sodium 404.3 mg, Sugar 5.5 g

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the chowder will taste. Look for plump, juicy cod fillets, fresh vegetables, and flavorful herbs.
Don't overcook the cod: Cod is a delicate fish that can easily be overcooked. Cook it just until it is opaque and tender, about 5-7 minutes.
Use a variety of vegetables: This recipe calls for fingerling potatoes, carrots, celery, and onion. Feel free to add other vegetables that you like, such as corn, peas, or leeks.
Use a flavorful broth: The broth is the base of the chowder, so it's important to use a flavorful one. You can use fish stock, chicken stock, or even vegetable stock.
Add some cream or milk: Cream or milk will help to thicken the chowder and make it more creamy. If you're using a low-fat milk, you may need to add a little cornstarch to help thicken the chowder.
Season to taste: Be sure to taste the chowder before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Cod chowder is a classic New England comfort food that is perfect for a cold winter day. This recipe for cod chowder with saffron and fingerling potatoes is a delicious and easy-to-make version of the classic dish. The saffron adds a beautiful golden color and a delicate flavor to the chowder, while the fingerling potatoes add a slightly sweet and nutty flavor. This chowder is sure to be a hit with your family and friends.