Cod Chowder with Saffron and Fingerling Potatoes

Cod Chowder with Saffron and Fingerling Potatoes
Photo by Charles Schiller


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

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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