Fish and Corn Chowder

Two classic chowders come together in this one soup. Serve with oyster crackers.

Serves: 10Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium

Serves: 10


  • 1 tsp. vegetable oil
  • 4 strips thick-cut bacon, cut into ½" pieces
  • 1 large yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ⅛ tsp. dried thyme
  • 3 cups seafood stock
  • 3 cups whole milk
  • 1 bay leaf
  • 4 medium red potatoes, peeled and diced
  • 1 lb. fresh cod, cut into 1" chunks
  • 1½ cups corn kernels
  • 2 cups heavy cream
  • ¼ cup scallions, sliced on the bias


  • In a 6-quart stockpot over medium-high heat, heat oil until shimmering. Add bacon and cook until fat is rendered and edges are brown, about 7 minutes. Remove bacon to a plate lines with paper towels. Add the onion to the pot and saute until soft, about 7–10 minutes, stirring often. Add garlic, salt, black pepper, and thyme; cook, stirring constantly for 30 seconds.
  • Slowly add milk, stock, bay leaf, and potatoes. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until the potatoes are tender. Add the fish and cooked bacon; cook for an additional 10 minutes, stirring occasionally.
  • Stir in the corn, and cream and heat through. Remove the bay leaf, sprinkle with scallions, and serve immediately.