Wild cod chowder is super fast to make and delicious!

Trying to get more fish in your diet? Why not enjoy a bowl of wild cod chowder? Cod is a meaty and delicious fish with a mild flavor and delicate texture.

For this chowder, I’ve paired it with bits of crispy bacon and nutritious vegetables and spices. It’s the perfect light soup to warm you up on a damp spring day. Best of all, it’s super fast to make, and it’s gluten free, dairy free, and paleo!

When you want comforting soups made without dairy or gluten, you’ll want to bookmark this Wild Cod Chowder right alongside my wild salmon chowder and broccoli soup with a touch of warm spices.

And if you’re feeling adventurous this spring, this nettle and wild garlic soup is a fresh way to use foraged greens.

Nutritious Ingredients You’ll Need For Wild Cod Chowder

For the most delicious tasting soup, I recommend using wild caught cod. When cooking with fish, I always prefer to buy wild because of the many problems associated with farmed fish.

The cod I used for my chowder was frozen wild caught Alaskan Pacific Cod from Copper River Seafoods. The cod is vacuum sealed in 2-3 portions totaling 12 ounces. Our local supermarket carries it, but you can also buy it from their online store.

Go ahead and grab a second pack of cod to keep in your freezer while you’re at it, because you’re going to want to try my lemony 15-minute wild cod piccata later. It’s a one-pan dinner that comes together faster than you can say “what’s for dinner?”.

If you can’t find fresh wild caught, a frozen wild cod like this one is fine.

What Are The Health Benefits Of Turmeric?

The next important ingredient in this soup is turmeric. It’s the spice that gives this chowder its sunshiny bright yellow color. Turmeric is touted for its wonderful anti-inflammatory and antioxidant effects. Read more here.

I’ve also added ground coriander seeds which give the soup a subtle citrus-like flavor. They have similar health benefits to turmeric. Read more here.

Low-Carb Coconut Milk

Coconut milk adds creaminess. I use Native Forest that is certified gluten-free and canned with non-BPA packaging.

What’s better cured or uncured bacon?

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

And, finally, to take this chowder to the next level, I had to add bits of crispy bacon! For better-for-you bacon, find one that is uncured and nitrate free. For this chowder, I used sugar free bacon from US Wellness Meats. Yes, that’s right; no sugar just great flavor.

You can order directly online from their website to have it delivered to your door. How easy is that?

You’ll want to have all of your ingredients ready before starting because this soup really does come together super fast.

Instructions

*Free printable recipe card with complete list of ingredients is available at the end of the post.

First, rinse the cod, dry it with paper towels, and cut it up into bite-size pieces.

Then clean the leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.

Peel and slice up the carrots, measure out the rest of the ingredients, and you’re ready to begin whipping up the soup.

If you’re following a low-carb way of eating, you can leave out the carrots.

Only twenty minutes until you’re savoring that wild cod chowder!

Cook the bacon and set aside. Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon. Then drain it on paper towels.

Meanwhile, heat a little oil in a 3-quart pot. Add the leeks and cook, stirring occasionally, until they’re tender. Next, add the garlic and carrots (optional) and cook another few minutes.

Now add your chicken stock, coconut milk, and season with turmeric, coriander, salt, pepper and a bay leaf. Stir and bring to a boil. Then reduce heat to low. Add the cod and cook, about 8 minutes. And you’re done!

Discard the bay leaf. Ladle into individual bowls and garnish with scallions and bits of bacon. You could add a little cayenne pepper for a little extra zing if you’d like.

Pro tips and recipe notes

If you’re not low-carb and you’re in the mood for a heartier soup, you could also add some diced up Yukon Gold potatoes at the beginning of your cooking right along with the leeks. The starch will add more body to your soup. However, you would have to cook the potatoes in your stock mixture until tender for about fifteen minutes before adding the cod.

I love that these spring days are still cool enough to enjoy a warm bowl of soup. I made this creamy chowder the other day when it was raining outside, and it was so lovely to indulge in such a nutritious and satisfying comfort food while watching the rain fall.

Enjoy! 😊 Have a happy and healthy week!

I did not receive any compensation for writing this post. All opinions of Copper River Seafoods is completely my own. I just had to share this wonderful product with you.

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