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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 10

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat24g
Saturated Fat14g
Cholesterol90mg
Sodium390mg
Total Carbohydrate19g
Dietary Fiber2g
Sugars8g
Protein17g