Pacific Cod Chowder with Sage and Butternut Squash
August 22nd, 2023A Light Chowder with a Touch of Richness
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.
Pacific Cod Chowder with Sage and Butternut Squash
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
30 minutes
Total time
45 minutes
Yield
4-6 servings
Ingredients
- 2 (6 oz.) portions Pacific cod or Wild Alaska Pollock
- 1 yellow onion, finely diced
- 6 garlic cloves, chopped
- 3 tablespoons butter
- 2 cups butternut squash, diced into ¾-inch cubes
- Salt and freshly ground black pepper
- ¼ cup white wine
- 1 cup water
- 2 tablespoons sage, finely chopped
- ½ cup whole milk
- ½ cup heavy cream
- Extra-virgin olive oil, for serving
Instructions
1. Heat a medium saucepan over medium heat. Add in onion, garlic and butter. Cook until onions are translucent, about 3 to 5 minutes.
2. Add in butternut squash and season with salt and pepper. Cook for an additional 2 minutes, then stir in wine. Cook for 1 minute until alcohol dissipates, then pour in water. Reduce heat to a simmer and cook for 10 to 15 minutes until squash is tender.
3. Add in milk and sage, making sure not to boil (milk will separate if too hot). Season Pacific cod with salt and pepper, then lower into chowder to poach for 5 minutes.
4. Turn off heat, then gently flake fish into large chunks. Stir in cream, then season to taste. Drizzle on olive oil to garnish. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
