Corn-and-Cod Chowder

Corn-and-Cod Chowder
Photo by © Melanie Acevedo

Ingredients

  • ¾ pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
  • ¼ teaspoon dried red-pepper flakes
  • 2 onions, chopped
  • ¼ pound sliced bacon
  • 1 ½ pounds cod fillets, cut into 1 1/2-inch chunks
  • 1 ¼ teaspoons salt
  • ¼ pound sliced bacon
  • + 21 more ingredients
    • 1 ½ pounds cod fillets, cut into 1 1/2-inch chunks
    • 1 cup milk
    • 2 cups water
    • ¼ teaspoon fresh-ground black pepper
    • 1 tablespoon butter
    • 1 rib celery, chopped
    • ¾ pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
    • 2 onions, chopped
    • 2 cups fresh (cut from about 3 ears) or frozen corn kernels
    • ¼ teaspoon fresh-ground black pepper
    • 1 cup heavy cream
    • 1 cup milk
    • 1 rib celery, chopped
    • 1 tablespoon butter
    • 1 cup heavy cream
    • 1 cup bottled clam juice
    • 1 cup bottled clam juice
    • 2 cups fresh (cut from about 3 ears) or frozen corn kernels
    • 1 ¼ teaspoons salt
    • 2 cups water
    • ¼ teaspoon dried red-pepper flakes

1. In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled. 2. Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes. 3. Add the water, clam juice, potatoes, celery,...

View full recipe at My Recipes

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