Rachael Ray Every Day

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium dutch oven, heat the olive oil over medium heat. Add the onion and celery and cook until the onion is softened, about 10 minutes. Add 2 cups water, the potatoes, tomatoes and clam juice; season with salt and pepper. Bring to a boil over high heat, about 5 minutes. Lower the heat and simmer, stirring occasionally, until the potatoes are cooked through, about 20 minutes.

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  • Season the cod with salt and pepper and arrange on top of the chowder, ladling with some broth. Cover the pot and cook until the fish is opaque, 3 to 5 minutes. Using a slotted spatula, transfer the cod to 4 soup bowls. Stir the parsley into the chowder, season with salt and pepper, then ladle into the bowls.

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