Fill a 4 quart saucepan with water and add 1 tablespoon of kosher salt. Set aside.

Peel the potatoes and dice into cubes about 1/2” to 3/4” in size. 

Add the potatoes to the pot of salted water and place on a burner set to high heat. Bring the potatoes and water to a boil.

Boil the potatoes until just fork tender, about 7-10 minutes. You’ll know they’re ready when you pierce a potato with a fork and there is little to no resistance.

When the potatoes are ready, remove them from the heat and drain off the water. Set the potatoes aside and wipe out the pot. 

Return the pot to the burner and set over medium high heat. Add the olive oil. 

Add in the diced onions and the shredded carrots and saute the veggies until soft, about 7-10 minutes. Turn the heat down to medium if the veggies start to brown too quickly. Stir occasionally to prevent burning.

While the vegetables cook, turn your attention towards the fish fillets. If your fillets are about 4”-5” in length, there’s nothing you need to do. But if your fillets are quite large, cut them down just small enough to fit the width of your pot. We want to leave the fish fillets as whole as possible. This will help give you nice big chunks of fish in the chowder when it’s finished cooking. 

Once the onions and carrots are soft, add the potatoes back to the pot and pour in the cream and milk. Give the pot a quick stir to incorporate the ingredients.

Allow the cream and veggies to come up to a simmer, but do not boil. Stir occasionally to prevent burning.

Once the pot is simmering, add your fish fillets and 1 1/2 teaspoons of kosher salt. Press the fish gently into the cream to submerge as best you can. It’s ok if some of the fish pokes through the surface. It will look like too much fish at first, but that’s what you want. The fish fillets will shrink and break apart during the cooking process.

Simmer the cod until opaque and breaking apart, about 7-10 minutes.  Once the fish is cooked, gently stir the chowder, breaking the fish fillets into bite sized chunks.

Reduce the heat to medium low and finish cooking for another 20-30 minutes to slightly thicken the chowder and allow the flavors to blend.

Stir in the fresh parsley and dill, and taste the chowder to check for seasonings. Add pepper to taste and more kosher salt if desired.