Step-by-Step Guide to Prepare Super Quick Homemade Smokey Kielbasa and Cod Cheek Chowder

Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Prepare Any-night-of-the-week Smokey Kielbasa and Cod Cheek Chowder. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Smokey Kielbasa and Cod Cheek Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smokey Kielbasa and Cod Cheek Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 begin with this particular recipe, we have to first prepare a few ingredients. You can have Smokey Kielbasa and Cod Cheek Chowder using 17 ingredients and 13 steps. Here is how you cook it.

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 Make ready 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

Steps 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 for this special food Recipe of Perfect Smokey Kielbasa and Cod Cheek Chowder. Thanks so much for your time. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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