Cauldron Cod Chowder in Bread Bowls

Est. Cost: $40.61 | $10.15 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

A creamy cod chowder served inside hollowed kaiser rolls so each bowl is edible. The lid goes back on at an angle and the steam curls out like a cauldron.

Ingredients

Directions

Step 1: Heat the oven to 350 degrees. Cut the tops off the rolls and pull out the soft insides, leaving a sturdy shell.

Step 2: Toast the shells and lids on a sheet pan for 8 minutes, then set aside.

Step 3: Melt the butter in a pot over medium heat and soften the onion for 5 minutes.

Step 4: Add the diced potatoes, the broth and the smoked paprika, and simmer 12 minutes until the potatoes are tender.

Step 5: Lower the heat, lay the cod chunks on top, cover, and cook 5 minutes until the fish turns opaque.

Step 6: Stir in the sour cream off the heat, folding gently so the cod stays in pieces. Season to taste.

Step 7: Ladle the chowder into the toasted bread bowls, rest the lids against the side, and dust with more paprika.

Chef's Tip: Cut the cod into large chunks and add it in the last five minutes, stirring as little as possible, so it stays in pieces instead of shredding into the broth. Toast the hollowed rolls for a few minutes before filling them and they will hold a serving without going soggy.

Save by using Cod, kaiser rolls and sour cream are all on sale this week, and the chowder stretches a pound of fish across four bowls and Serve with Oyster crackers and a dusting of paprika.