Jun 08 2026
Restaurants›Vista 18 Restaurant + Lounge›Potato + Fennel Chowder Recipe

Potato + Fennel Chowder Recipe

Inspired by Vista 18 Restaurant + Lounge
Time1h
Serves4

seared cod cheeks, crème fraiche

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chowder Base

Seared Cod Cheeks

Garnish

Method

Chowder Preparation

  1. 1

    Cook the Aromatics

    In a large pot, heat olive oil over medium heat. Add chopped onion and fennel, sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

  2. 2

    Add Potatoes and Broth

    Add diced potatoes, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.

  3. 3

    Blend the Chowder

    Using an immersion blender, blend the chowder until smooth (or blend in batches in a countertop blender). Stir in heavy cream and fresh dill.

Seared Cod Cheeks

  1. 4

    Sear the Cod Cheeks

    In a skillet, melt butter over medium-high heat. Season cod cheeks with salt and black pepper. Add cod cheeks to the skillet and sear for about 3-4 minutes on each side, until golden brown and cooked through.

Serving

  1. 5

    Plate the Chowder

    Ladle the chowder into bowls, top with seared cod cheeks, a dollop of crème fraîche, and a sprinkle of chopped chives.

More from Vista 18 Restaurant + Lounge