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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/4 pound unsalted butter |
1 large onion, diced |
2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes |
3 tablespoons salt |
1 tablespoon ground white pepper |
water, as needed |
5 pounds boneless, skinless cod fillets |
6 cups half-and-half |
2 cups whole milk, plus more as needed |
oyster crackers, as needed |
Directions:
1. Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.
2. When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally-you don't want to break up the cod too much. Serve with oyster crackers and enjoy!
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