recipes

Cod and Corn Chowder

Recipe courtesy of DishonFish.

Servings: 4-6

INGREDIENTS:

  • 1½ tablespoons unsalted butter
  • ½ medium-sized yellow onion, chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups potatoes, washed well and diced (keep peel on)
  • 1½ pounds cod, cut into 1-inch pieces
  • 2 cups frozen sweet corn, thawed
  • ½ cup half-and-half
  • ½ cup skim milk
  • Dash of turmeric
  • ¼ teaspoon red pepper flakes
  • Salt and ground black pepper, to taste

INSTRUCTIONS:

  1. In a large Dutch oven or pot, melt butter over medium high heat.
  2. Add onions and scallion whites. Sauté until softened, about 2 minutes.
  3. Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
  4. Add corn, half-and-half, skim milk, red pepper flakes and turmeric. Cover and bring to a light simmer.
  5. Add salt and pepper, as desired. Garnish with scallion greens.

 

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