Cod and Corn Chowder
This milk-based corn chowder combines the sweet taste of corn with fresh fish for a meal that will warm you up any time of the year.
By Yankee Magazine|Mar 11 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis milk-based corn chowder combines the sweet taste of corn with tender, fresh fish for a meal that will warm you up any time of year.
See the step-by-step process: Cod and Corn Chowder | Step-by-Step
SEE MORE:
Classic New England Clam Chowder
Clear-Broth Clam Chowder
Seafood Chowder with Lobster
Yield:
8 to 10 servingsIngredients
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 (try the thicker loins)
2 cups whole milk
1 teaspoon salt
1 teaspoon ground black pepper, or to taste
3 tablespoons chopped fresh parsley
Instructions
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.
I even made it without the bacon and it was still terrific
You might want to change “sweat” to “sweet” taste!
Hi Nola! My goodness, thank you for the catch! 🙂
Can this chowder be frozen?
Hi Anne. Potatoes, milk, and fish are three things that (in my experience) don’t do well freezing. For best tasting results, I’d make a batch that’s the right size to be eaten within a day or two. Thanks!
Oh so good!
I always saute salt pork, onions and garlic for my base whenever I make soup and if is a wonderful start for any soup.
Would a small roux added to the mix help to stabilize the broth? I see the thickness/body is using the chowder itself, which is fine. With a roux, you may get better results if you freeze this chowder in small batches/bags.
Instead, try adding a can or two of creamed corn.
That’s the 50’s way.
I bet it would freeze well without the milk. I always make our chowder milk free because my husband doesn’t like dairy. I’m going to split the liquid between corn stock and chicken stock.
I forgot to add that I’ve been making a Cooks Illustrated Corn Chowder recipe for years that calls for corn stock. You save up a bunch of corn cobs and then boil them up by just covering with water and simmering for an hour or so. I do pressure cooker for 30 minutes. I have canned the stock after and had on-the-shelf tasty corn stock ready to go in the middle of winter!
Looks Delicious.
Thanks for the update & recipe.
I don’t eat bacon. I’m sure it will taste great without bacon or salt pork.