–cod (size of 4 decks of cards, 1 pound)
–baby Dutch potatoes (half a package, or 3 medium – sized potatoes, cut into bite-sized pieces)
–thyme (1 teaspoon)
–green onions (3 stalks, chopped)
–milk (dairy or almond, not soy, 2 cups)
–salt and pepper
1 – Place the cut potatoes in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes, then microwave on 50 percent power for 8 minutes. When finished, keep covered to preserve warmth.
2 – Place the milk in an uncovered baking dish, wide-mouthed. Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes. When hot, place the cod in the milk. Season the cod with salt, pepper, thyme, and olive oil. Top with green onions. Microwave on high for 7 minutes. (Cod is done when it begins to break apart.)
3 – Spoon the warm potatoes into the cod dish.
4 – Serve the cod and potato chowder hot, in bowls. (Leave the cod in large pieces.)
–cod and potato chowder adapted from bon appetit web site.