Old Country Seafood Chowder


  • 1 tablespoon unsalted butter
  • 2 cups leeks, chopped (1/4-inch)
  • 1 1/2 bulbs fennel, diced (1/4-inch)
  • 12 ounces Yukon gold potatoes, diced (1-inch)
  • 1/4 cup dry sherry
  • 3 cups fish stock
  • 1/4 cup heavy cream
  • 1 1/2 pounds boneless, skinless cod, cut into 2-inch chunks
  • 4 ounces chopped smoked salmon
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1/4 cup chopped dill
  • 1 tablespoon lemon juice


Heat butter in a large saucepot over medium heat. Add leeks and fennel and cook for 2-3 minutes until softened. Stir in potatoes, season to taste with salt and pepper and continue cooking for 2 more minutes. Pour in sherry, fish stock and cream and bring to a boil. Cover, turn heat down to low and simmer for 30 minutes until potatoes are breaking down. Add cod, smoked salmon and California Ripe Olives and simmer, covered, for 5 minutes. Remove from heat, season with dill, lemon juice and Tabasco and serve hot.

* Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving.

Nutritional Analysis Per Serving: Calories 420, Fat 14g, Cholesterol 106mg, Sodium 724mg, Carbohydrate 29g, Protein 43g, Calories from fat 31%.