Creamy Cod & Bacon Chowder | SOUP SEASON

Chowder is an American Classic. This chowder recipe is my easy one pot version for those who don't have access to ingredients like clam juice and oyster crackers.

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🍲 Cod Chowder Recipe
500g mealy potatoes
1 large white onion
2 stalks celery
1/2 bulb of fennel
250g bacon
100g water
1 Tbsp clarified butter
150ml white wine
2 Tbsp fish sauce
2 Tbsp oyster sauce
500ml milk
500ml water
2 bay leaves
1/8 tsp nutmeg
250g cod
20g butter
50g panko
1/4 tsp pepper
3 stalks of dill
small bunch of chives
small bunch of parsley
lemon wedges

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[kerstin]

10:45 that lemon throw was so casual I almost missed it 😭🤣

[itmightbeciaran]

Hello from New England, and this is pretty identical to the soup my mom makes on Christmas Eve almost every year (she even uses fish sauce in addition to clam juice). Catholics traditionally abstain from meat other than fish on Christmas Eve, and although we didn't observe that, seafood was often the main dish. The exact mixture seafood that goes in generally depends on what is good at the store, but whitefish (either cod or haddock) and bacon are always in there. She usually includes some combination of clams, mussels, scallops, chopped oysters, or shrimp. Some people add a roux, but she likes the thickness you get just from the starch in the potatoes.

My family's big Christmas feast is usually on Christmas Day, so it's nice to have something relatively easy and light (always alongside decidedly NOT light quantities of cheese and sweets) on Christmas Eve, when you're also maybe going to church and making lots of preparations.

[ffwast]

Every season is soup season for real soup enjoyers

[petergulyik]

Gulyás should be the star of this soup season hands down! And yes, the original one is a soup!

[bloodgain]

Watching you tackle a classic American dish gives me a fresh perspective we don't get to see as much. I get to see how you interpret something from outside the region it comes from and adapt it to what's available, and that helps me understand how Americans do the same, even when our intent is to do justice to the "tradition" of the dish. I need to make your version to see how it compares.

[lewismaddock]

I love that Andong has to eat soup in the cold to enjoy it.

I live in a tropical country and all we have is 17°C to deal with, and wear already wearing gloves and eating soup, lol. I want to experience what true cold vs heart warming soup means, the visual experience of Andong doing it is so cool.

PS. I remember when he used to take it out into a park with a thermal flask, that was legit.

[Getpojke]

Yes! Soup season is back. One of my favourite soups is pretty similar to chowder, Cullen Skink. Traditional Cullen skink is made from finnan haddie - a cold smoked haddock. I prefer to use Arbroath smokies - hot smoked haddock, in mine as I feel it gives a better flavour. It is similarly thickened with potatoes though I like the addition of some parsnips which also thicken & add that fennel like flavour. It's a really rich soup, made with milk & cream & that rich, fatty fish. If you're ever in Scotland give it a go or make it yourself. 🥣

[the_jelli_bean]

Soup Season coming back makes my day! 💜

[nataliewhittle]

Yay. I’m so here for soup season. I can’t wait. The chowder is on the menu plan for next week!

[thomasruffo]

I look forward to your soup season episodes every year

[randomstuff]

Attempt Number 3/4(?) to get Andong to make Zurek during Soup Season

[grannath]

Looks tasty. Reminds me of Scottish Cullen Skink. It's made with smoked haddock, which makes it both easier and more flavourful. 🐟

[zei]

Nice! I'm glad to see Soup Season is back.

[MrDschaen]

That is suuuuper close to the one I make but those Panko crumbs and the fennel (and oystersauce!) will be the next step up for mine to try out. I usually do one clove of garlic as well. Nice that you are also not using heavy cream! Quick ideas from me as a severe fisho: Any similar cod-like fish will do nicely as well (from hake to coalfish to pollock to haddock), if you have access to big(ger) filets try cutting nice medallions from the top loins to poach - looks and tastes amazing! But in any case - I would recommend brining the fish a couple of hours in saltwater to enhance the flavor of this topping (3ish% brine will do fine). Thanks for the motivation to upgrade my goto recipe ❤

[markfleser]

Fennel is so underrated! I love using it in my own version Zuppa Toscana and is obviously a natural with fish.

[ireland]

As a New Englander who immigrated to northern Germany I feel very personally addressed by this video.

- Hard no on the fennel
- Diluted fish sauce in lieu of clam juice is brilliant
- Calling my Mama to send oyster crackers, they aren't plain they are perfect du Vogel
- Dill is by far my favorite herb, though tarragon would be more "regionally traditional", but I sincerely agree with the Eastern European mindset to add a copious amount of dill to every dish (it is the objectively correct approach)
- I'd let the chowder reduce a bit and use a mix of milk and cream. Chowder should be thicc af boi. This is a working-class meal best enjoyed in the colder months (which is like 9 months of the year) so calories don't matter when you are working a 10 hour shift doing manual labor.
- Toss in some roasted garlic, some roasted corn if you want to put in the effort and you should
- If possible put this in a sourdough bread bowl.
- Overcooking the cod is a risk, but when added back in it should be about the same size as the other ingredients, not large chunks, chowders usually have a pretty uniform consistency.

Obviously this is your recipe and heavily influenced by your personal experiences living in Asia and all, but it's a really interesting take on my childhood classic.

8, 2/10- gut gemacht diggi

[DerBomster]

Just made this from your recipe on a decidedly non-wintry October 3rd. So many layers - brilliant!

[RorysRamblings]

So weird being in the southern hemisphere and it's spring here but I'll save these for next winter!

[BardovBacchus]

Two words: Wurst Chowder. Here in Milwaukee we love our Bratwurst, so I make a Bratwurst Chowder that I encountered at a neighborhood restaurant <3 .

[Tigran_deez]

In Boston I was always taught to make chowders with a roux to thicken it with the access bacon fat and a little added butter in culinary school, but I really enjoy this take on chowders, it gives me a lot differing ideas to work with. Plus that fish sauce trick sounds fire and I will def give that a shot when I inevitable make chowder this coming fall and winter. Glad to see New England get some more love :)