Cod Chowder with Bacon and Fresh Dill

I lied. This is actually Cod Chowder with Bacon, Fresh Dill and crab and white wine and whatever other delicious bits you can dream up. But that long of a title is somewhat unappealing, no?  This is one of those weeknight dinners that is actually incredibly fast to make (fish cooks in a snap, dontcha know!) and tastes so decadent you’d think it was already the weekend.

This recipe is loosely based on my mother’s famous Cod Chower and is high adaptable for any kind of white fish. You could also add salmon if you like, or some shrimp.

If you can get your hands on fish stock and some fresh dill, use them! Otherwise chicken stock and dried dill will do fine.

Cod Chowder with Bacon and Fresh Dill, and Crab

5 rashers of bacon, cooked and crumbled

1 medium onion, diced

2 medium carrots, diced

2 cups fish stock or chicken stock

2 cups heavy cream

1.5 lbs cod fillets cut into bite size pieces

1 tbsp fresh dill, finely minced – or 1 tsp dried dill

1 small can real crab meat, drained

1/2 cu very dry white wine (optional)

salt and pepper, to taste

First, cook bacon until medium crispy, drain on paper towels and crumble. Reserve the bacon grease for cooking your veggies. Set bacon aside for later. Also it’s okay if you eat a little of the bacon because you are the cook and, quite frankly, you are hungry.

Next, sautée the vegetables you have so nicely diced in the bacon grease. Let them cook over medium heat until beginning to brown, about 6 to 8 minutes.

Measure your stock and add to your pot…

And do the same with your cream. Bring to a gentle simmer and continue simmering for 10 minutes until vegetables are quite tender.

While your pot is simmering away, prepare your fish and mince your dill. Add the fish and dill to your pot, cover, and let simmer about 15 minutes or until fish is cooked through. My pieces are slightly larger than bite-size. What can I say, JD has a big mouth…!

Add your crab and wine, if using, along with crumbled bacon, salt, and pepper to taste. Stir gently to combine and allow to simmer 15 minutes longer so that flavours can combine.

Serve with a glass of chilled white wine and enjoy!


13 thoughts on “Cod Chowder with Bacon and Fresh Dill

  1. As an ex-prairie girl who has had little to no access to seafood growing up, this scares me. The bacon and dill might just force me to go outside my comfort zone.

  2. First of all, this should be called bacon, crab and cod chowder….forget the dill!!!! Any tips on how this might be able to be dairy free for us sticking away from the lactose?

    1. Stu: I would skip the dill if you’re skipping the cream. You could use a soy-cream alternative or, my preference would be to use fish or chicken stock as written and about 2 cups of crushed or diced tomatoes and their juices. That is a ‘Manhattan’ style chowder. Would be really delicious with the bacon – you could also include some fresh thyme here, which would be very nice I think!

  3. Blogs like yours made me glad I gave up the vegetarian lifestyle!

    One day when you have a cooking show, I want to guest star as one of your dinner guests. Eating on TV — who doesn’t want that.

  4. I do not know if it’s just me or if everybody else encountering issues with your site. It seems like some of the text in your content are running off the screen. Can someone else please provide feedback and let me know if this is happening to them as well? This might be a problem with my browser because I’ve had this happen previously. Cheers

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