Corn & Cod Chowder

By garciamoss

This milk-based chowder combines the sweet taste of corn with fresh fish for a meal that will warm you up any time of year. Corn and Cod Chowder is the perfect summer dish when served with crusty bread for dipping into this creamy soup and a lightly dressed side salad. This dish can be prepared ahead of time and can be doubled or tripled to adequately serve any size party.

Ingredients

• 9 slices bacon, roughly chopped
• 3 medium leeks, washed and sliced thin, tough outer and top dark leaves discarded
• 4 cups low-salt chicken broth
• 1 bay leaf
• 3 medium Russet potatoes, peeled and cut into 1/4-inch cubes
• 2 cups fresh or thawed frozen sweet corn, about 3 ears
• 1 pound fresh skinless, boneless cod fillets, from the thicker part of the fish
• 2 cups whole milk
• 1 teaspoon salt
• 1 teaspoon ground black pepper or to taste
• 3 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 20mins
Cooking time 75mins
Adapted from yankeemagazine.com

Preparation

Step 1

In a heavy-bottomed 5-quart pot over low to medium heat, sauté diced bacon until crisp and golden, stirring often. Remove with slotted spoon and reserve for garnish. Reserve half of bacon fat in pot; discard the rest. Increase heat to medium, add chopped leeks to the drippings, and sauté about 10 minutes, stirring often, until leeks are soft and beginning to brown. Add chicken broth, bay leaf, and potatoes. Bring to a boil, then reduce heat and simmer 10 minutes. Add corn and simmer 10 minutes longer. Using a heatproof measuring cup, scoop out 2 cups of the soup; process soup in blender until smooth. Pour puree back into pot. At this point, soup may be refrigerated for up to 24 hours.

When ready to finish, lay the fish fillets over the soup, gently push down to cover, and replace pot lid. Bring mixture back to a simmer and cook 5 minutes. Uncover, add milk, and bring to a simmer again, but do not let soup boil (milk could curdle). Add salt and pepper to taste; remove bay leaf. Stir gently, then turn off heat; leave covered another 10 minutes. At serving time, reheat gently if necessary, and flake fish with ladle. Serve in individual bowls garnished with reserved bacon bits and chopped parsley.