How To Make Corn-and-Cod Chowder
Cooked in a creamy broth, this corn and cod chowder is made filling and flavorful with potatoes and celery. Whip up a warm bowl in just under one hour!
- 1cupclam juice,bottled
- ¾lbboiling potatoes,(about 2 pieces)
- 1celery rib
- ¼tspdried red pepper flakes
- 2cupscorn kernels,(cut from about 3 ears), fresh or frozen
- 1cupheavy cream
- 1½lbscod fillets
- ¼tspfresh ground black pepper
In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
Add the butter and onions to the pot. Cook over moderately low heat for about 5 minutes, stirring occasionally until the onions are translucent.
Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer for about 20 minutes until the potatoes are tender.
Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes.
Stir in the cod and pepper. Bring back to a simmer and cook for about 3 minutes longer until just done.
Serve warm, and enjoy!
Fish Alternatives: Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy or ocean perch
- Calories: 725.94kcal
- Fat: 40.43g
- Saturated Fat: 20.82g
- Trans Fat: 0.15g
- Monounsaturated Fat: 12.92g
- Polyunsaturated Fat: 3.65g
- Carbohydrates: 44.33g
- Fiber: 4.99g
- Sugar: 10.86g
- Protein: 45.88g
- Cholesterol: 187.10mg
- Sodium: 1455.57mg
- Calcium: 174.03mg
- Potassium: 1557.97mg
- Iron: 4.63mg
- Vitamin A: 331.76µg
- Vitamin C: 23.76mg
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