| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 pound unsalted butter
- 1 large onion, diced
- 2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes
- 3 tablespoons salt
- 1 tablespoon ground white pepper
- Water, as needed
- 5 pounds boneless, skinless cod fillets
- 6 cups half-and-half
- 2 cups whole milk, plus more as needed
- Oyster crackers, as needed
Instructions
- Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.
- When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally–you don’t want to break up the cod too much. Serve with oyster crackers and enjoy!
Reviews
This is THE BEST chowder recipe! The only thing better is having it served to you at the Clam Shack itself! It is perfect for Lent also since it has no salt pork base! I make a huge batch and share it with family and friends. Great to deliver to friends who are under the weather! Soo healthy! You may not think so with all the butter and cream, but it’s a very large recipe! (I always add double the onions!
delicious to the last drop!