Creamy New England-Style Cod Chowder
with Thyme Roasted Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Our creamy New England-style chowder offers a nourishing main with deep flavours and luscious textures—and whole cod fillets that infuse the soup with seafaring goodness! After popping the herbed butternut squash into the oven to roast, sauté mirepoix (diced onion, celery and carrot) in a buttery base. To this simmering pot, add Worcestershire sauce for tang and a hit of apple cider vinegar for that sweetly-tart edge, then the cod fillets, until they become tender and flaky. Serve up this no-fuss chowder with a salad of baby greens and julienned beets—crowning both soup and salad with the golden squash nuggets.
We will send you:
- 2 Cod fillets
- 90g Baby greens (baby spinach, kale or arugula)
- 400g Diced butternut squash
- 60g Julienned beets
- 1 Bunch of thyme
- 100g Mirepoix
- 30ml Apple cider vinegar
- 15ml Worcestershire sauce
- 20g All-purpose flour
- 150ml Milk
- 9g Fishing Trip spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)
Contains: Cod, Gluten, Anchovies, Milk, Soy, Sulphites, Wheat
You will need:
Medium pot
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
12 g
Sodium
1110 mg
Total Carbs
46 g
Sugars
19 g
Protein
31 g
Fibres
6 g
Preparation
Roast the squash
Preheat the oven to 450°F. Pick ½ the thyme leaves off the stems, discarding the stems. On a lined sheet pan, toss the butternut squash with the thyme leaves and a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, stirring halfway through, until browned and tender when pierced with a fork.
Make the chowder
While the squash roasts, in a medium pot, heat 2 tbsp butter on medium (use a large pot and double the butter for 4 portions). Add the flour and cook, stirring frequently, 1 to 2 minutes, until a paste forms. Add the mirepoix. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften; season with the remaining spice blend and S&P. Add the milk, Worcestershire sauce, 1 tsp apple cider vinegar and 1 cup water (double the vinegar and water for 4 portions). Bring to a boil; reduce the heat and simmer, 2 to 3 minutes (4 to 5 minutes for 4 portions), until slightly reduced. Season with S&P.
Cook the cod
Pat the cod dry with paper towel; season generously with S&P. Add the cod* to the pot of chowder. Simmer, 8 to 10 minutes, until the cod is cooked through; season with S&P to taste.
Make the salad
While the cod cooks, pick the remaining thyme leaves off the stems, discarding the stems. In a large bowl, combine the remaining apple cider vinegar with 5 tbsp oil (9 tbsp oil for 4 portions); season with S&P to taste. Add the baby greens, beets and ⅓ of the roasted squash; toss to combine.
Plate your dish
Divide the finished cod chowder between your bowls. Top with the remaining roasted squash and serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
