Creamy cod and leek chowder from Fine Cooking Magazine, Feb/Mar 2019 (page 35)

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Notes about this recipe

  • Rinshin on November 03, 2021

    Very tasty chowder using Pacific rock fish. Doubled the leeks and potatoes. Used better than bouillon lobster stock. I did shimofli on fish pieces which is Japanese technique of putting fish pieces for 1-2 seconds in hot boiling water to eliminate any possible unpleasant smell on fish surface before being added to soup. So simple to make. Served with avocado toast. Photo added.

  • OneAnd2 on June 14, 2021

    This is very tasty, and as the recipe says, comes together pretty quickly and easily.

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