Codfish Chowder recipe

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Ingredients

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Nutrition Info

407.7 calories
carbohydrate: 23.1 g
cholesterol: 78.1 mg
fat: 24.9 g
fiber: 3.2 g
protein: 23.8 g
saturatedFat: 9.8 g
servingSize: -
sodium: 1206 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes, season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.

  2. Pour in chicken broth and stir in potatoes and corn, add water if needed to cover vegetables. Bring to a boil and reduce heat to low, simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted, mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley, cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Recipe Yield

6 servings

Recipe Note

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

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