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Seafood and Root Vegetable Chowder

Seafood and Root Vegetable Chowder


  • 6 tbsp. unsalted butter
  • 3 tbsp. flour
  • 4 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 small leek, sliced ¼" thick
  • Kosher salt and black pepper, to taste
  • 2 medium carrots, sliced ¼" thick
  • 1 large parsnip, peeled and chopped
  • 1 small celery root, peeled and chopped
  • 4 medium new potatoes, peeled and cut into 1" pieces
  • 3 cups fish stock
  • 2 cups milk
  • 1 cup heavy cream
  • 1½ tbsp. Worcestershire sauce
  • 2 lb. boneless, skinless cod fillet, cut into 2" pieces
  • ⅓ cup dill, chopped, plus more for garnish
  • ¼ cup parsley leaves, chopped
  • Juice of 1 lemon
  • Crusty bread or bread bowl, for serving


  1. Heat butter in a 6-qt. saucepan over medium-high heat.
  2. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
  3. Cook, stirring, until soft, 8–10 minutes.
  4. Sprinkle in flour to form a roux – a thickener made from fat (butter in our case) and flour
  5. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
  6. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6–8 minutes.
  7. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread or in bread bowl.


Recipe made by Harker Kitchen Staff