Trying to get more fish in your diet? Why not enjoy a bowl of cod chowder? Cod is a meaty and delicious fish with a mild flavor and delicate texture. In this chowder, I’ve paired it with bits of crispy bacon and healthy 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!
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. If you can’t find fresh wild caught, a frozen wild cod like this one is fine.
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.
Coconut milk adds creaminess. I use Native Forest that is certified gluten-free and canned with non-BPA packaging. To slightly thicken the chowder, I used this coconut flour by Nutiva that is also organic and certified gluten-free.
And, finally, to take this chowder to the next level, I had to add bits of crispy bacon! For the healthiest 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.
First, rinse the cod, dry it with paper towels, and cut it up into bite-size pieces.
Then clean the leeks, cutting 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 eliminate the carrots.
Only twenty minutes until you’re savoring that wild cod chowder!
Cook the bacon and set aside. Then heat a little oil in a 3-quart pot. Add the leeks and cook, stirring occasionally, until they are tender. Next, add the garlic and carrots (optional) and cook another few minutes. Sprinkle with coconut flour and stir again.
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.
If 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, friends! 🙂 Have a happy and healthy week!
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- 8 oz. no nitrate bacon, cooked and chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 1½ cups leeks, sliced
- 2 carrots, peeled and sliced (optional)
- 1½ tablespoons coconut flour
- 3 cups
gluten freechicken stock, homemade or store bought
- 1 13.5 ounce can organic coconut milk
- ½ teaspoon salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 bay leaf
- ¼ teaspoon white pepper
- 12 ounces wild cod fillets, cut into bite-sized pieces
- 1 scallion, thinly sliced as garnish
- cayenne pepper, optional
- Heat 2 tablespoons of oil in a large pot. Add leeks and sauté until tender, about 5 minutes. Then add garlic and carrots (optional) and cook another 3 minutes.
- Add coconut flour and
stir,about 1 minute. Pour in chicken stock, coconut milk, and season with turmeric, coriander, salt, pepperand bay leaf, stir and bring to a boil.
- Reduce heat to moderately low. Add the cod. Cook until cod is cooked through, about 8 minutes
- Discard bay leaf.
- Ladle into individual bowls and garnish with scallions, cooked bacon and just a pinch of cayenne pepper.
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