Butternut Squash Cod Chowder

A warm, flavorful, one-pot chowder stocked full of bacon, butternut squash, and cod. Perfect for chilly nights!

Lately, the weather in Charlotte has been warmer than my home in Texas! Though that will likely change in the next couple of days, we are still much better off (or worse off, depending upon how you feel!) than other parts of the country that are already covered in snow and freezing temps. There are few things better than a roaring fire and a big bowl of soup on a cold night - especially on a day that keeps you out in the elements. I'm always on the hunt for one pot (read: easy) soup/stew/chowder recipes to get us through the cold winter months so here is one to start the season off.

This is actually the first fish based chowder recipe I'm sharing and it's a great one. Fish cooks super fast, is healthy, and a nice change from the usual chicken-beef-pork rotation many of us stick with. You could use any very firm white fish but cod works especially well alongside butternut squash.

This chowder is so substantial that when served alongside a chunk of baguette, it's a meal!

Butternut Squash Cod Chowder

8 slices thick cut bacon, chopped

1 onion, diced

4 stalks celery, diced

2 tablespoons fresh dill, finely chopped

1.5 cups diced butternut squash (or 1 small butternut squash, peeled, seeded, and diced)

1.5 tablespoons flour

3.5 cups vegetable stock

1/2 cup clam juice

12 ounces skinless cod fillets, cut into bite sized pieces

1/2 cup heavy cream

pinch of cayenne

In a large dutch oven over medium-high heat, cook the bacon until crispy, about 3 minutes. With a slotted spoon, remove the bacon and set aside. 

Drain off all but 2 tablespoons bacon grease then add the celery and onion. Cook until the vegetables are tender, about 8 minutes. Stir in the dill and cook for 1 minute. Add the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes. 

Stir in the vegetable stock and clam juice and bring to a boil. Reduce heat to medium-low and simmer until the squash is tender, about 10-12 minutes. Season with salt and pepper.

Add the cod, cover, and simmer until the fish flakes easily with a fork, 4-5 minutes. Stir in the cream, cayenne, and 3/4 of the bacon, reserving 1/4 for topping. Taste and adjust salt and pepper if needed.

Right before serving, top with a pinch of reserved bacon.

Source: adapted from Rachael Ray