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Corn and Cod Chowder

Corn and Cod Chowder
2 votes, 4.00 avg. rating (79% score)

Total Time: 40

Yield: 8 to 10 servings

This milk-based chowder combines the sweat taste of corn with fresh fish for a meal that will warm you up any time of year.


  • 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


In a heavy-bottomed 5-quart pot over low to medium heat, saut

Updated Tuesday, October 21st, 2003

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One Response 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

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