I love cod. I love chowder. I think this is a marriage made in heaven. From start to finish, it took about 30-40 minutes (that includes chopping). That is just an added bonus, of course, because the taste and texture of this chowder is heavenly! Even though it wasn’t overly cold here today (it was in the 70s or 80s), I decided to make this anyway. Why? Because for the last week, I’ve been getting over a sickness that lies somewhere in the abyss between bronchitis and pneumonia. Yeah, not fun. Soup is just what the doctor ordered!
If you don’t like dill, you might want to pick another main seasoning…this is pretty dill-tastic. It could work with a plethora of other spices, but to me, dill just goes with fish. It’s like having macaroni without cheese…just…why would you? If this wasn’t a Whole30 meal, this would be AMAZING with a giant, hot, crusty hunk of French bread. I’m just sayin.
Cod Chowder (Whole30 Compliant)
2 Tbsp bacon fat
1 medium onion, chopped (about a cup)
1/2 C chopped celery
3 potatoes, cleaned and diced
2 Tbsp tapioca starch
2 C water
1 C chicken broth
1 tsp salt
1 bay leaf
1 tsp dried dill
1/2 tsp dried thyme
1/2 tsp pepper
1 pound cod, boned and cut in 1″ pieces
2 C canned coconut milk
1.- Heat bacon fat over medium heat in large Dutch oven. When hot, add onion and celery. Cook until onion is soft (3-4 minutes). Add potatoes and cook for a minute or two.
2.- Add tapioca starch over potatoes and stir while cooking for a minute. Add water, broth, salt, bay leaf, dill, thyme, and pepper. Bring to boil over high heat. Reduce to low, cover, and simmer 20-25 minutes.
3.- Add cod, cover, and simmer for 5 minutes. Remove bay leaf and discard. Add coconut milk, stir, and heat through. Serve plain or garnished with crispy bacon or chopped green onions.