This Pacific cod chowder is full of warm flavors and a touch of richness, light enough to enjoy any time of year but cozy enough for a chilly day. Butternut squash adds a pop of color and luscious texture to the chowder, complementing the mild flavor and hearty flake of Pacific cod.
Ingredients and substitutions:
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Butter: Butter adds a creamy, nutty flavor to the chowder. Extra-virgin olive oil can be substituted, if desired.
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Butternut squash: Like many winter squash varieties, butternut squash is sweet and breaks down easily in a stew. To save time on prep, you can sometimes find butternut squash that has been pre-diced for you. Other sweet, orange-fleshed squash varieties like acorn squash, kabocha, or even pumpkin can be used in place of butternut squash.
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White wine: Wine adds a fragrant, acidic balance to the chowder. If you don’t have any to cook with, try adding a splash of veggie or spot prawn stock to enhance the savory flavors of the chowder.
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Sage: Sage pairs wonderfully with squash. However, thyme or rosemary can also be used.
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Heavy cream and whole milk: These ingredients are integral for making this particular chowder. If you like a creamy chowder but prefer something dairy-free, try making Miso Corn Chowder, Pacific Cod Stew with Chunky Tomatoes and Coconut, or Pacific Cod Stew with Coconut Milk and Veggies.
Pacific cod: Pacific cod flakes readily when poached in a chowder, but it’s sturdy enough to hold together in chunky morsels. Other varieties of white fish like Wild Alaska Pollock fillets or Pacific halibut can easily be substituted in place of Pacific cod.
