Cod Corn Chowder Recipes

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SUMMER CORN AND COD CHOWDER



Summer Corn and Cod Chowder image

Provided by Larraine Perri

Categories     Soup/Stew     Quick & Easy     Lunch     Cod     Corn     Summer     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

3 slices center-cut bacon, halved crosswise
8 scallions, thinly sliced, whites and greens separated
1 1/2 teaspoons finely chopped garlic
2 tablespoons all-purpose flour
2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
2 cups 2 percent milk
2 cups reduced-sodium chicken broth
2 teaspoons finely chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 pound cod, skin removed, chopped
2 1/2 cups cups fresh or frozen corn kernels
1/4 cup fat-free half-and-half

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

FISH AND CORN CHOWDER



Fish and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

Steps:

  • Heat the stock in small pot over medium heat.
  • In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
  • While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES



Cod Chowder with Saffron and Fingerling Potatoes image

Categories     Milk/Cream     Fish     Potato     Quick & Easy     Bacon     Cod     Saffron     Winter     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets

Steps:

  • Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
  • Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
  • Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

NEWFOUNDLAND COD CHOWDER



Newfoundland Cod Chowder image

Make and share this Newfoundland Cod Chowder recipe from Food.com.

Provided by Parsley

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

4 slices bacon
2 onions, chopped
1 teaspoon summer savory
6 medium potatoes, peeled and diced
3 carrots, peeled and sliced
4 cups water
1 teaspoon salt
1 1/2 lbs cod fish fillets, cut into 1-inch chunks
1 (12 ounce) can evaporated milk
white pepper
2 tablespoons chopped fresh chives

Steps:

  • In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
  • Chop the cooked bacon coarsely and set aside.
  • Drain off all but 1 tablespoons bacon fat from saucepan.
  • Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
  • Add potatoes, carrots, water and salt.
  • Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
  • Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
  • Add milk and pepper, heat through.
  • Serve in bowls and garnish with the bacon and chives.

CODFISH CHOWDER



Codfish Chowder image

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.

Provided by yanktoncook

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 1206 mg, Sugar 8.1 g

CORN-AND-COD CHOWDER



Corn-and-Cod Chowder image

With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

Categories     Chowder     corn-and-cod

Yield 4

Number Of Ingredients 14

1/4 lb. sliced bacon
1 tbsp. butter
2 onions
2 c. water
1 c. bottled clam juice
3/4 lb. boiling potatoes (about 2)
1 Rib Celery
1/4 tsp. dried red-pepper flakes
1 1/4 tsp. salt
2 c. fresh (cut from about 3 ears) or frozen corn kernels
1 c. milk
1 c. heavy cream
1 1/2 lb. cod fillets
1/4 tsp. fresh-ground black pepper

Steps:

  • In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
  • Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
  • Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
  • Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.
  • Fish Alternatives: Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy or ocean perch.
  • Wine Recommendation: A rich chardonnay from California will pair nicely with the creaminess of the chowder. Try to find one that hasn't been aged in oak.

COD CHOWDER FOR TWO



Cod Chowder for Two image

Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead.

Provided by Lennie

Categories     Chowders

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon butter or 1 tablespoon margarine
1/2 cup chopped onion
1/2 cup diced celery
1 carrot, peeled and diced
4 small mushrooms, sliced
1 cup finely diced potato (, peel or not, up to you)
1/4 cup water
2 cups milk (preferably not skim)
1 cup corn kernel (frozen or canned)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 lb cod, cut into large chunks (fresh, or if frozen, thawed)

Steps:

  • In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
  • Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
  • Add milk and corn to the pot, along with salt and pepper; bring to a boil.
  • Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.

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