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Corn-and-Cod Chowder
Source: Quick from Scratch - Fish
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  45 Minutes
Yield:  Serves 4
With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
RECIPE INGREDIENTS
1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper
Corn-and-Cod Chowder Recipe at Cooking.com
DIRECTIONS
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, stirring occasionally, until the onions are translucent, about 5 minutes.
Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
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 until just done, about 3 minutes longer.
Fish Alternatives:
Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy, or ocean perch.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Corn Chowder
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 720
Fat. Total: 44g
Fiber: 5g
Carbohydrates, Total: 42g
Sodium: 1248mg
% Cal. from Fat: 55%
Cholesterol: 187mg
Protein: 41g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Ian, CA Reviewed: 10/16/2006
See all of Ian's reviews »
Excellent soup to make with some freshly caught Rock Cod. I used the smaller fillets which would not have added up to much otherwise. Also I used fish sauce instead of oyster sauce and still quite tastey. Nest time I plan on adding a whole ling cod carcass and some fresh seaweed.
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