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Corn and cod chowder

(Serves 4 with leftovers)


1/4 pound sliced bacon

1 tablespoon butter

2 onions, chopped

2 cups water

1 pound red potatoes, peeled and cut into 1/2-inch chunks

1 rib celery, chopped

1/4 teaspoon dried red-pepper flakes

1 1/4 teaspoons salt

2 cups frozen corn kernels

1 cup milk

1 cup heavy cream

1 1/2 pounds cod fillets, cut into 3/4-inch chunks

1/4 teaspoon fresh-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, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 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.

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