Bonus Recipe: Cod & Potato Chowder with Creamy Miso Broth

A delightfully light fish chowder made with either cream or coconut milk

Hello!

Last week I got A Newsletter from Alison Roman and she shared a recipe that’s similar to the one I’m sharing here with the same justification - it’s feeling like summer-autumn out there which means it’s perfect chowder weather!

Since I already had this recipe finished and written up last week, it made me feel good to see that I was on the same culinary wavelength as Alison Roman, who has a bazillion more subscribers than I do. The reason we’re both sharing chowder recipes this month is because chowder - as long as it’s light and brothy instead of thick and heavy - is the perfect bridge between the warmer days of summer and the cooler days of fall.

This fish chowder is indeed light and brothy, with flaky pieces of cod and buttery chunks of potato. Corn adds just a hint of sweetness and can be either fresh or frozen. The broth….mmmm, it’s so good! Miso paste adds rich savory flavor and the creaminess comes from either cream or coconut milk (or both!).

Disclaimer: This photo does not capture how delicious is this chowder is and I intended to take a new one, but life got busy and it didn’t happen, so use your imagination!