If you’ve been around for awhile, you’ve probably realized that I love soup. And as a toddler mom, I’m realizing that soup is an easy dinner to throw together and a great way to expose my kiddo to new foods.
For parents with picky eaters, soup can feel like a hard ask. But even if your kids don’t eat much (or any) of it, you haven’t failed. You’ve actually done the opposite— you’ve given them the chance to practice eating mixed foods, the choice to eat what they want from the bowl (or not), and the chance to see YOU eating different foods together. Modeling this can be really helpful for young eaters who are just learning to eat foods in combination!
To make sure their bellies get something, try offering bread alongside the meal. This recipe is great if you want to try making your own!
Cod Chowder (from Yvette Van Boven’s excellent cookbook Homemade)
Cook time = 45 minutes
Serves: 6
For Dietary Restrictions
Gluten free: Use gluten-free ham and gluten-free bread.
Dairy free: Sub olive oil for butter; omit cream. (You can remove some of the potatoes, puree, and add back in for a creamier texture!)
Kids Can Help
Scrub potatoes, toast the bread
Ingredients
2 Tbsp butter (plus more for bread, if desired)
1 yellow onion
1 6-8 oz ham steak, sliced
4-5 Idaho potatoes
4 cups (1 qt) chicken broth
2 bay leaves
1 12 oz bag frozen corn kernels
⅔ cup heavy cream
1 lb cod fillets (fresh or thawed in advance)
Salt to taste
A loaf of crusty bread, for dipping
Directions
Step 1
In a medium soup pot, heat butter over medium-low heat. Dice the onion and add to the pot, stirring occasionally. Cover and cook until soft while you move on to step 2.
Step 2
Slice ham into long strips, then cut crossways to create small, flat squares. Add to the pot and cook for a few more minutes while you cut the potatoes.
Step 3
Slice potatoes into small cubes and add to the pot with the bay leaves. Increase heat and fry briefly.
Step 4
Add chicken broth to the pot and bring to a boil; cover and simmer for approximately 15-20 minutes until potatoes have softened.
Step 5
Add corn and cream.
Step 6
Bring soup back to a boil, then turn off heat and add cod fillets (whole) and cover. Let the soup sit for 5-7 minutes until cod is cooked through. (Don’t worry- the fish will cook without the heat on. If you are unsure, you can check it with a thermometer - fish is fully cooked at 145 degrees.)
Step 7
While cod is cooking, slice and toast the bread; then add butter and salt.
Step 8
Taste soup and add salt if needed. Enjoy!