Pacific Cod Chowder
A warming, milk-based chowder built on wild Pacific cod, potatoes, and simple aromatics — the kind of soup that got fishermen through long winters.
American · Pacific Cod
Notes before you start
This is a milk-based chowder, not a cream-based one, and that is a deliberate choice. When you have good fish, you do not need to bury it under heavy cream. Whole milk gives you the richness you want while letting the clean, sweet flavor of the cod come through. The potatoes break down just enough at the edges to thicken the broth naturally, the bacon adds smoke and salt, and the cod holds together in tender, flaky chunks. It is the kind of soup that warms you from the inside out — exactly what you want after a cold day on the water.
12 steps
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Add butter to the bacon fat. Add onion and celery, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly pour in the clam juice or fish stock, stirring to prevent lumps.
Add the cubed potatoes, bay leaves, and thyme. Bring to a simmer.
Cook, partially covered, until the potatoes are just tender when pierced with a knife, about 12-15 minutes.
Pour in the whole milk and bring back to a gentle simmer. Do not let it boil or the milk may curdle.
Season the cod chunks with salt and pepper, then gently lower them into the simmering chowder.
Cook gently for 5-7 minutes, stirring very carefully once or twice, until the cod is opaque and flakes easily. The chunks will break apart slightly, which is fine — it thickens the chowder.
Remove bay leaves. Taste and adjust seasoning with salt and pepper.
Ladle into warm bowls. Top each serving with reserved crispy bacon and chopped parsley. Serve with oyster crackers.
The Story Behind This Dish
Pacific cod is the workhorse of Alaska's commercial fisheries — massive volumes caught every year, yet managed carefully enough that the stocks remain healthy. It is the fish that keeps small processing towns running through the winter months. The flesh is lean, white, and mild, with a flake that falls apart in just the right way for chowder. This recipe is a Pacific Northwest take on New England chowder, adapted for the cod we pull from the Gulf of Alaska. On the boats, guys would make something close to this with whatever they had in the galley — powdered milk, canned potatoes, whatever fish did not make the grade for market. This version is a little more refined, but the spirit is the same: good fish, simple ingredients, and a pot big enough to share.
A dry hard cider or a malty amber ale stands up to the richness of the chowder without overpowering the delicate cod.
- ·For Pacific cod: Halibut or rockfish can be used; cut into similar-sized chunks
- ·For whole milk: Half-and-half for a richer chowder, or use 2% milk for a lighter version
- ·For bacon: Omit for a lighter version and use 3 tablespoons butter total; smoked paprika adds back some of that smoky flavor
Chowder keeps in the refrigerator for 2-3 days and actually improves as the flavors meld overnight. Reheat gently over medium-low heat, stirring often, and add a splash of milk if it has thickened too much. Do not freeze — the potatoes and fish do not hold up well.
