Cod & Corn Chowder

Name: Corn & Cod Chowder
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6
Cuisine: New England
Ingredients: 1 lb fresh cod; 6 garlic cloves, minced; 1 medium yellow onion, finely chopped; 1 carrot, finely chopped; 3 celery stalks, finely chopped; 3 tbs butter (kerrygold); 1 can organic corn, drain and rinse well (or use 2 cobs shucked and shelled); 1 box organic chicken bone broth (Can sub vegetarian broth if vegetarian); 1 cup heavy cream (sub-half &amp; half for lighter option); 12 baby potatoes, cut into small cubes; 2 bay leaves; 1 tbs sea salt shards; 1 tbs paprika; 1/4 tsp black pepper; 2-3 sprigs of fresh dill, stems and leaves rough chop, save a tiny bit for garnish at the end; EVOO drizzle at the end

This hearty cod and corn chowder is such a crowd pleaser, tender cubes of cod simmered with baby potatoes, sweet corn, and aromatic vegetables in a rich, creamy broth. A touch of paprika adds warmth, while fresh dill and a drizzle of olive oil brighten each spoonful. It strikes the perfect balance between homestyle comfort and restaurant-worthy flavor.

Corn & Cod Chowder

Rated 5.0 stars by 1 users

Cuisine

New England

Servings

4-6

Prep Time

30 minutes

Cook Time

45 minutes

Author

Stacie Moss

Ingredients

1 lb fresh cod
6 garlic cloves, minced
1 medium yellow onion, finely chopped
1 carrot, finely chopped
3 celery stalks, finely chopped
3 tbs butter (kerrygold)
1 can organic corn, drain and rinse well (or use 2 cobs shucked and shelled)
1 box organic chicken bone broth (Can sub vegetarian broth if vegetarian)
1 cup heavy cream (sub-half & half for lighter option)
12 baby potatoes, cut into small cubes
2 bay leaves
1 tbs sea salt shards
1 tbs paprika
1/4 tsp black pepper
2-3 sprigs of fresh dill, stems and leaves rough chop, save a tiny bit for garnish at the end
EVOO drizzle at the end

Directions

In your soup pot over medium heat, melt the butter
Add onions and garlic, sauté until translucent.
Add in your carrot and potatoes and celery, sauté for 5 minutes.
Pour in your bone broth.
Add your bay leaves, paprika and salt. Bring to a boil and cover for 20 minutes. Stir occasionally.
Add in your corn, boil for 10 min uncovered.
Remove the bay leaves.
Take out your Immersion blender, puree half of soup contents.
(You could use a blender as well, just scoop out half of the soup contents into your blender and puree smooth. Add the puree mix back into the soup pot and stir.)
Turn down heat to medium low, add in your cod cubes, heavy cream, black pepper. Gently stir gently as to not break up your fish. Cook for just 5 minutes. Remove from heat.
Finish with fresh dill, croutons, and a good olive oil drizzle

Recipe Note

Pairs beautifully with a crisp Caesar salad, and warm herby biscuits topped with honey butter for a complete comforting meal.

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