Smoked Cod Chowder – Gluten Free

Smoked Cod Chowder

Smoked cod chowder is a hearty main course with deep flavours, luxurious texture and generous flakes of smoky cod. It’s sort of half soup and half fish stew with loads of vegetables and fresh herbs. Chowders come in all sorts of combinations and we look forward to making many more over this coming Winter. Love the thought of cauliflower and salmon or scallops and corn chowder, don’t you?

This is a perfect soup for feeding a crowd as it gets even better after a day or so in the fridge. Serve with hot crusty bread rolls for dipping and follow with our german apple and pecan crumble cake for a fabulous make ahead lunch or dinner. Perfect for cold wintry days when a soup just hits the spot. 

Infusing the milk

Gently infusing the cod with the milk and aromatics releases a wonderful deep smoky flavour that is the basis of this chowder.


Adding bacon to this chowder brings a lot to the flavour party. It’s salty smokiness adds another flavour level. We know that there are true chowder aficionados out there that say bacon has no place in a chowder……but we tried it and loved it so let us know if you like the bacon flavour


We’ve used canned supersweet corn as we like the sweetness with the smokiness of the cod and bacon. Of course, you can use frozen corn as well.

Check our more winning soup recipes


What’s your favourite chowder recipe?

Smoked Cod Chowder
Yield: 4 serves

Smoked Cod Chowder

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Half soup, half fish stew, this delicious smoky soup is perfect for cold, wintry weather.


Poaching the Cod

  • 1 pound (500 g) smoked cod – see notes
  • 2 1/2 pints (1 1/4 litres) full cream milk
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • couple of stems of parsley


  • 3 rashers bacon sliced
  • 2 ounces (50 g) butter
  • stick celery finely chopped
  • leek halved, sliced and rinsed
  • medium to large carrot finely chopped
  • small bulb of fennel finely chopped
  • 3 medium potatoes cut into small cubes
  • 1 teaspoon salt
  • 1/2 teaspoon fine white pepper
  • bunch of chives finely chopped
  • handful of parsley chopped
  • 14 ounce (400 g) can of super sweet corn kernels – drained
  • 3 tablespoons cornflour (mixed with a little water to thicken the chowder)
  • 1/2 cup thickened cream


Poaching the cod

in a heavy-based pan place cod with parsley, bay leaves, peppercorns and pour milk over

simmer  gently over medium to low heat for 10-12 minutes

turn the heat off and let fish infuse in the milk whilst you prepare the chowder


fry bacon in pan till crispy – set aside

melt butter in heavy based saucepan

add chopped carrot, leek, fennel, potato and celery 

gently cook vegetables in butter till softened over medium heat (do not brown)- about 12-15 minutes

remove fish from milk and flake discarding any bones and skin

strain milk over vegetables in pan discarding aromatics

bring stock to a gentle boil and add cornflour slurry

stir stock till the milk has thickened

reduce heat to low-medium and add flaked fish, bacon, corn, chives, parsley and cream

gently stir together and season with salt and pepper

serve and enjoy

Nutrition Information



Serving Size


Amount Per Serving Calories 499Total Fat 26gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 101mgSodium 950mgCarbohydrates 44gFiber 6gSugar 6gProtein 25g

Nutritional information provided here is only intended as a guide.

Related Recipes


  1. Hi, Is it possible to make this dish with an already cooked and smoked fish?

    1. Recipe Winners says:

      Hi Toya, the poaching of the cod releases the flavour into the milk which is the basis for the chowder. We would suggest heating your milk, bay, parsley and peppercorns firstly then flake the fish into it and turn the heat off and allow the fish to infuse the milk that way. Love to hear how it turns out. Regards, Jo and Jen

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe