Summer Corn and Cod Chowder
A hearty and creamy chowder featuring fresh cod, sweet corn, and smoky bacon, combined with tender potatoes in a flavorful milk and chicken broth base. Perfect for summer dining.
4 servings
30 min
Ingredients
- •3 slices center-cut bacon, halved crosswise
- •8 whole scallions, thinly sliced, whites and greens separated
- •1½ teaspoons garlic
- •2 tablespoons all-purpose flour
- •2 medium Yukon gold potatoes
- •2 cups 2 percent milk
- •2 cups reduced-sodium chicken broth
- •2 teaspoons fresh thyme
- •¾ teaspoon kosher salt
- •¼ teaspoon black pepper
- •¾ pound cod
- •2½ cups corn kernels
- •¼ cup fat-free half-and-half
Cooking Instructions
- 1.
In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.
30 min
