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New England Cod Chowder

by Jess Bailey June 14, 2017

New England Cod Chowder

Gather the Ingredients

for croutons

1 Small Baguette 
1 Garlic Clove 
2 Parsley Sprigs 

1 Garlic Clove
2 Parsley Sprigs
2 Yukon Potatoes


1 Celery Stalk
1 Shallot
12 oz. Cod (2 filets)
¼ cup White Cooking Wine (or 2 Tbsp. vinegar)
½ cup Heavy Whipping Cream

3 oz. Corn Kernels
3 cups water
1 cup Yellow Pea Flakes
Olive Oil


Gather the Supplies

Measuring Cups
Measuring Spoons
Baking Sheet
Oven Mitt
Large Non-Stick Pan
Paper Towels



1. Prepare the Ingredients

  • Pre-heat oven to 400 degrees
  • Prepare a baking sheet with cooking spray and foil. 
  • Cut baguette into ½” cubes. 
  • Peel & cut potatoes into 1” cubes.
  • Trim ends off celery and dice. 
  • Peel and dice shallot.
  • Mince garlic. 
  • Stem and mince parsley. 
  • Pat cod dry, then season with salt & pepper.

(Salt & pepper to taste, or ½ tsp. of each. Dice size is ¼”.)


2. Bake the Croutons 

(Psst. You can skip this step & use store bought croutons)

Toss the cubed bread with 1Tbsp. olive oil and ½ the minced garlic, then spread into a single layer. Bake until golden brown and crunchy, 8-10 minutes. (While croutons bake, sear cod.) Remove from oven and sprinkle with ½ the parsley.

 3. Sear the Cod  

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and cod to hot pan. 

Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side. Transfer cod to a plate and reserve pan. Remove cod gently as it may stick to pan.

Rest cod 5 minutes, then divide into large pieces.


4. Start the Chowder 

Return pan used to sear cod to medium heat with 1Tbsp. olive oil. 

Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until tender, 1 minute. 

Add white wine and 3 cups water, increase heat to medium -high, and bring to a low boil.

Cover and cook 5 minutes.

Remove cover and cook until potatoes are tender, 5-7 minutes.


 5. Finish the Chowder

Add ¼ cup heavy whipping cream, 3 oz. corn, 1 cup Yellow Pea Flakes, ¼ tsp. salt, and ¼ tsp. pepper, to pan.

Return to a boil and cook until slightly thickened, 2-3 minutes.

Remove from burner and stir in cod.  


6. Serve the Dish

Scoop chowder into a bowl and garnish with croutons and remaining parsley.

















Jess Bailey
Jess Bailey


Why is it so hard to introduce yourself? Hi, I’m Jess. I work for Garden Valley Foods (GVF) doing a bit of everything, including blogging, R & D, customer service, website maintenance… and other stuff. A quick personal profile: 30+, married, 1 teenage son, works full-time, and is busy! Does anyone care about that? I’m passionate beans & peas! In 2016 GVF made their product available to everyone. Check out the products, recipes, and information at www.gardenvalleyfoods.com. Feel free to reach out to me regarding these products jess@gardenvalleyfoods.com or www.facebook.com/gardenvalleyfoods.

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