How to Make Perfect Smokey Kielbasa and Cod Cheek Chowder

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Any-night-of-the-week Smokey Kielbasa and Cod Cheek Chowder. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Smokey Kielbasa and Cod Cheek Chowder is 4-6 prior. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smokey Kielbasa and Cod Cheek Chowder estimated approx 60-70 minutes.

To get started with this particular recipe, we must first prepare a few components. You can cook Smokey Kielbasa and Cod Cheek Chowder using 17 ingredients and 13 steps. Here is how you cook that.

Polish kielbasa, cod cheek and matane shrimp from the Gaspé region of Quebec find a home in a rich and flavorful chowder.

Ingredients and spices that need to be Get to make Smokey Kielbasa and Cod Cheek Chowder:

1. 300 grams farmers kielbasa, cubed
2. 3 tablespoons butter
3. 3 ribs celery chopped
4. 3 leeks whites and light greens, finely sliced
5. 1/2 teaspoon cayenne
6. 1/2 teaspoon paprika
7. 3/4 cup Pinot Grigio or other dry white wine
8. 3 tablespoons flour
9. 900 Mls vegetable stock + 250 MLS water
10. 3 tablespoons Thai fish sauce
11. 3 medium yellow flesh potatoes (to your taste), cubed
12. 1 lb cod cheek
13. 1 lb matane shrimp
14. 2 cups 10% cream
15. 1 cup heavy cream
16. 3 tablespoons chopped fresh parsley
17. 3 tablespoons chopped fresh dill

Instructions to make to make Smokey Kielbasa and Cod Cheek Chowder

1. In a heavy bottom soup pot on medium with a tablespoon of vegetable oil, brown the kielbasa.
2. Once the kielbasa has taken some color, add celery and leek and the butter. Adding the paprika and cayenne after 5-6 mins. Do not brown.
3. Add flour and cook through for 2 mins.
4. Add wine, let cook down until mostly evaporated.
5. Bring vegetable broth and water to a simmer in the microwave or in a seperate pot then add to chowder base and stir well to combine.
6. Add fish sauce
7. Add potatoes and turn the heat up to bring the pot to a simmer, then turn back down to medium low. Simmer 15-20 minutes until potatoes are cooked but still firm, test your potatoes with a fork to ensure you don't over cook.
8. Add cod and shrimp, cook for 6-8 mins on low simmer.
9. Add both creams, bring to low simmer then kill the heat.
10. Salt and pepper to taste (it'll likely need at least a teaspoon kosher salt and 1/2 teaspoon pepper, I prefer a tablespoon salt and teaspoon pepper).
11. Add parsely and dill
12. Serve with baguette that you've warmed through in the oven at 400 for 5-8 minutes.
13. Notes: mix different fish; clams, scallops, haddock, are all good subs. Pork products can be swapped too! You'll be dropping cold ingredients into a hot liquid 3 times in this recipe, requires attention, adjust accordingly. Temperature management is key. Fish sauce is salty, that's why I added salt at the end, find your balance. A bottle of clam juice is a nice touch, but easy on the fish sauce if you go this route. Mushy potatoes and over cooked fish are the worst, careful with your timing.

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So that is going to wrap it up with this exceptional food Easiest Way to Prepare Perfect Smokey Kielbasa and Cod Cheek Chowder. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!