Return to Content

Corn and Cod Chowder

Corn and Cod Chowder
4 votes, 4.50 avg. rating (87% score)
by

Total Time: 40

Yield: 8 to 10 servings

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.

Learn more with additional photos by viewing the Corn and Cod Chowder blog.
Corn and Cod Chowder
Photo/Art by Aimee Seavey

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 (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.
Updated Tuesday, October 21st, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

5 Responses to Corn and Cod Chowder

  1. Joanne Czulada March 1, 2004 at 9:32 pm #

    I even made it without the bacon and it was still terrific

  2. Nola Arnold September 3, 2014 at 10:30 am #

    You might want to change “sweat” to “sweet” taste!

    • Aimee Seavey September 3, 2014 at 11:21 am #

      Hi Nola! My goodness, thank you for the catch! :)

  3. Anne September 3, 2014 at 3:01 pm #

    Can this chowder be frozen?

    • Aimee Seavey September 3, 2014 at 4:10 pm #

      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!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350