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5 from 2 ratings

Cod Chowder with Crab and Chickpeas

With plenty of flaky cod, sweet crab, buttery chickpeas and a light, creamy broth, this seafood chowder is destined to be your new favorite soup.


  • 2 tablespoons extra-virgin olive oil
  • 3 slices bacon, finely chopped
  • 4 celery ribs, chopped
  • 1 large white onion, hopped
  • 3 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 (8-ounce) bottles clam juice
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 2 bay leaves
  • 1 pound cod or other white fish, cut into 1-inch pieces
  • 6 ounces crabmeat, picked over
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Celery leaves, for garnish
  • Crushed red pepper, for sprinkling, (optional)


  • In a large saucepan or Dutch oven, cook the bacon in the olive oil over medium heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Sprinkle the flour evenly on top and cook, stirring, until the vegetables are evenly coated, and a film starts to form on the bottom of the pan, about 2 minutes.
  • Gradually stir the clam juice and chicken broth into the vegetable mixture, scraping up any bits from the bottom of the pan. Add the heavy cream and bay leaves and bring the mixture just to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until slightly thickened and no floury taste remains, about 7 minutes.
  • Stir in the chickpeas, then gently fold in the cod and crab. Cover and simmer over medium-low heat until the cod just flakes with a fork and the mixture is hot, 5 to 7 minutes. Season the chowder with salt and pepper. Ladle the chowder into bowls and garnish with celery leaves. Sprinkle with crushed red pepper, if using, and serve.
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