Smoky Cod and Parsnip Chowder Recipe

If the smoked cod has a strong smoky flavor soak it in water for 30 minutes drain and rinse.

In a large saucepan cover the cod and smoked cod with water and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes or until the fish is just cooked and tender. Remove the fish to a bowl and reserve the poaching liquid. When the fish has cooled enough to handle break it into large bite-sized pieces. Set aside.

While the cod is cooking peel the parsnips and cut them into 1/4-inch-thick slices. Peel the potatoes cut them into 1/2 inch dice and place them in a bowl of water to prevent discoloring.

In a large saucepan or kettle melt 2 tablespoons of butter or margarine over medium heat. Add onion and cook until wilted and golden. Add the parsnips potatoes and 3 cups of the reserved poaching liquid. Bring the mixture to a boil reduce heat and cover. Simmer for 15 minutes or until the vegetables are tender.

Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.

Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.