New England Cod Chowder

with garlic-parsley croutons

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

A note about serious food allergies

Ahoy, matey! Feel the gentle sway of the ocean, the salty air hitting your lungs, and the slow fog rolling up from the coast. This hearty stew tells a story with every bite. Flakey cod, sweet corn, and hearty potatoes combine with a broth of cream and wine, topped with garlic-parsley croutons you make yourself, for sea-worthy perfection. We're wishing you fair weather and following seas with this dish.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • Info
    1 Ciabatta
  • 6 oz. Yukon Potatoes
  • 1 Celery Stalk
  • 1 Shallot
  • Info
    12 oz. Cod
  • 2 fl. oz. White Cooking Wine
  • Info
    4 fl. oz. Light Cream
  • 3 oz. Corn Kernels
  • Nutrition (per serving)

  • Calories
    651
  • Carbohydrates
    57g
  • Fat
    33g
  • Protein
    33g
  • Sodium
    1699mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut ciabatta into ½" cubes. Mince garlic. Stem and mince parsley. Peel and cut potatoes into 1" dice. Trim ends off celery and cut into ¼" dice. Peel and cut shallot into ¼" dice. Pat cod dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Bake the Croutons
    2

    Bake the Croutons

    Add cubed ciabatta, half the garlic (reserve remaining for chowder), and 1 Tbsp. olive oil to prepared baking sheet. Toss to coat. Spread into a single layer. Bake in hot oven until golden brown and crunchy, 7-10 minutes. Sprinkle baked croutons with half the parsley (reserve remaining for garnish) and set aside. While croutons bake, cook cod.

  • Step 3 - Cook the Cod
    3

    Cook 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. Rest 5 minutes, then break cod into large pieces. Reserve pan; no need to wipe clean.

  • Step 4 - Start the Chowder
    4

    Start the Chowder

    Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until aromatic, 1 minute. Add white wine and 2 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.

  • Step 5 - Finish the Chowder
    5

    Finish the Chowder

    Add cream, corn, 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. Plate dish as pictured on front of card, garnishing with croutons and remaining parsley. Bon appétit!