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
- 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.