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Creamy Cod Chowder

Creamy Cod Chowder with Herbed Sourdough Croutons

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There are few things more soul-warming than a steaming bowl of chowder. For this recipe, we simmer red potatoes in a creamy broth until tender, then mash some of the spuds in the stew for richer, thicker texture. Each bowl is topped with flakes of tender roasted cod, plus buttery, parsley-coated sourdough croutons for crunch.

Serving size
Prep & cook time
Cooking Skill
  • Calories 620
  • Protein 32g
  • Total Carb 66g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sourdough bread
    • 2 slices
    • sourdough bread
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • unsalted butter
    • 2 packets
    • unsalted butter
  • flour
    • 2 tablespoons
    • flour
  • vegetable bouillon cube
    • 1
    • vegetable bouillon cube
  • white wine
    • 1/4 cup
    • white wine
  • cod
    • 10 ounces
    • cod
  • heavy cream
    • 2 ounces
    • heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • aluminum foil
  • baking sheet
  • potato masher (optional)


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Roughly chop or tear sourdough into 1-inch pieces. Rinse all produce. Cut potatoes into ½-inch pieces. Finely chop parsley leaves and stems. Peel onion and cut into small dice. Mince garlic.

  2. Sauté vegetables

    Sauté vegetables

    Heat butter and 1 teaspoon olive oil in a large pot over medium-high heat. When butter is foamy, add potatoes, onion, garlic, and ½ teaspoon salt; sauté, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stirring continuously, until no longer visible, 1-2 minutes more.

  3. Simmer chowder

    Simmer chowder

    To pot with vegetables, still over medium-high heat, add bouillon cube, white wine, 4 cups water, and ¼ teaspoon salt; stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium high; simmer, stirring occasionally, until liquid is thickened and potatoes are tender, 10-12 minutes.

  4. Season cod and croutons

    Season cod and croutons

    While chowder simmers, line a baking sheet with foil. On 1 half of sheet, toss sourdough with 2 teaspoons olive oil and ⅛ teaspoon salt; arrange in a single layer. Pat cod dry with paper towel and add to other half of prepared sheet in a single layer; rub all over with ½ teaspoon salt and pepper as desired.

  5. Bake cod and croutons

    Bake cod and croutons

    Bake cod and croutons until cod is opaque and cooked through and croutons are toasted and golden, 7-10 minutes. Then, toss croutons with parsley to combine. Meanwhile, once chowder has thickened, with pot still over medium-high heat, stir in cream, ¼ teaspoon salt, and pepper as desired. Simmer until slightly reduced, 2-3 minutes more. Remove pot from heat.

  6. Plate creamy cod chowder

    Plate creamy cod chowder

    Using a large fork or potato masher, carefully mash half of potatoes in pot with chowder, then stir to combine. Using a fork, flake baked cod into large pieces. Ladle chowder into serving bowls. Top with flaked cod and herbed sourdough croutons. Enjoy!

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