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Lunch / Dinner

Cod Chowder

Spoon after spoon, with its creamy and briny broth, tender bites of cod, Yukon gold potatoes, and savory pork belly, this New England classic Cod Chowder is as all-American as apple pie. Just be sure to look for fillets that are a uniform 1-inch thickness, before cutting into good-sized chunks. This helps to ensure that the fish stays moist and doesn’t cook too quickly.

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Test Kitchen Tip

Pork belly comes from the same part of the pig as bacon — it’s simply uncured, unsmoked, and uncooked bacon. If you can’t find it, substitute with slab or thick-sliced bacon.


Cook pork belly in a pot over low heat until it renders about 2 Tbsp. drippings, then increase heat to medium-high and cook until pork belly is golden brown and crisp. Transfer pork belly to a paper-towel-lined plate; reserve 2 Tbsp. drippings in pot.

Melt butter in drippings over medium heat. Add onions, celery, and garlic; sweat, covered, until softened, about 7 minutes.

Stir in flour and cook 1–2 minutes. Deglaze pot with vermouth; cook until evaporated.

Add clam juice, potatoes, thyme, and bay leaf; bring to a boil over high heat. Reduce heat to medium and simmer chowder until potatoes are nearly tender, about 15 minutes.

Add half-and-half; season chowder with salt, pepper, Tabasco, and Worcestershire, then bring to a simmer. Add cod to pot; simmer until potatoes are fork-tender and cod is cooked through and easily flakes with a fork, 5–7 minutes more. Gently stir in lemon juice.

Top servings with pork belly and parsley. Serve chowder with lemon wedges, oyster crackers, and Tabasco.

Nutritional Facts

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