Cod Chowder with Saffron and Fingerling Potatoes

Cod Chowder with Saffron and Fingerling Potatoes
Photo by Charles Schiller


  • 1 teaspoon fresh thyme
  • 6 5-ounce cod fillets
  • 3 8-ounce bottles clam juice
  • 4 thick-cut slices bacon (about 1/4 pound)
  • 1 ½ cups leeks
  • ½ cup water
  • ½ teaspoon saffron threads
  • + 2 more ingredients
    • ½ cup whipping cream
    • 1 pound fingerling or baby Dutch yellow potatoes

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; ...

View full recipe at Epicurious


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