Cod and Salmon Chowder

This cod and salmon chowder by Chef Chris is a culinary wow! Satiating and delicious, this is Alaska comfort food!

Serves 2

2 ea 3 oz salmon fillet
2 ea 3 oz cod fillet
3 leeks
6 tbsp butter divided
¼ c all purpose flour
2 qt chicken stock
5 small red potatoes, washed and diced
1/3 c cooked crispy pancetta, diced (approximately 9 oz raw)
½ c water as needed
1 c half & half
¼ tsp chopped fresh dill (optional)


Wash leeks by cutting off the roots and the tips of the leaves. Make a vertical cut starting at the root end to the top being careful not cut all the way through. You can now open the leek and rinse all the dirt debris in running cold water.

Next slice the leeks into ¼ inch strips. Melt half the butter in a skillet over medium high heat. Sauté leeks in hot butter until wilted (3-5 min).  Transfer to a slow cooker.

Melt the remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture is a clump of dough.

Slowly stream broth into skillet, continually whisking until the broth is entirely incorporated. Pour the mixture into the slow cooker and add the potatoes and stir.

Cook on low until the potatoes are soft (approximately 2 hrs). Stir in water occasionally if the mixture gets too thick 

Next pour in the half & half and cook for an additional hour. Then season with salt and pepper to taste.

To Finish:
Sear salmon and cod in a hot sauté pan until cooked and pat dry with paper towel. Pour chowder in a bowl, add the fish, and sprinkle with bacon.

If you enjoyed this cod and salmon chowder by Chef Chris Lee, make sure you check out some of his other recipes.