Corn And Cod Chowder Recipes

FISH AND CORN CHOWDER

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.

CORN CHOWDER

Steps:

• Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
• Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy - this will take around 10 minutes.
• Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
• This is delicious with a crusty brown roll or a Parmesan crisp.

CODFISH CHOWDER

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.

SUMMER CORN AND COD CHOWDER

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-AND-COD CHOWDER

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.

FISH, POTATO AND CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot over medium-high heat, cook bacon pieces until crisp.. Remove bacon from pan, placing on paper towel to cool. Keep bacon fat in pot; you should have about 3 tablespoons.. Add onions and diced potatoes, sauteing 5 minutes or until onion is tender. Stir frequently.. Add flour and stir constantly, about 1 minute. Stir in broth/juices, reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork-tender. Stir in milk, thyme, pepper and salt, increase heat to medium-high, and stirring constantly, bring to a simmer (do not boil).. Add corn and fish, and cook just until fish is opaque and flakes easily with fork, about 3 to 4 minutes. Stir in cooked bacon just before serving. Serve hot.

COD CHOWDER

Steps:

• Heat a heavy pot over medium heat and add the bacon.
• Cook until the bacon is golden brown and crispy, about 10 minutes.
• With a slotted spoon, remove the crispy bits and reserve, leaving the fat in the pot.
• Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned.
• Sprinkle in the flour and cook, stirring, another 2 minutes.
• Add the potatoes, chicken broth and clam juice and bring to a boil.
• Reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.
• Season with salt and pepper.
• Add the cod and corn. Do not stir.
• Cook for 5 minutes.
• Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Return chowder to heat and stir in the half-and-half, gently to avoid breaking the fish into small pieces.
• Season to taste. Bring chowder to serving temperature over gentle heat, uncovered.
• Sprinkle reserved crisped bacon on top and serve.

HEALTHY COD AND CORN CHOWDER

Steps:

• 1. In a large heavy-bottom pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, celery, and pepper. Season with salt and pepper. Cook vegetables until translucent and begin to brown, about 7-10 minutes. Add potatoes, red pepper flakes (if using) and pour in a vegetable or chicken stock.Bring soup to a boil and then reduce heat to low or simmer. Cook for 10 minutes, or until potatoes are fully cooked.
• 2. Add corn and cod, and cook for 10 minutes more. Taste the chowder and adjust seasoning.
• 3. Serve warm with fresh scallions, parsley and a piece of bread.

SWEETCORN CHOWDER WITH COD RECIPE

Steps:

• Heat the oil in a large heavy base pan and fry the onion with the chilli (use as much or as little chilli as you like) until softened (about 5 mins).
• Add the potato and sweetcorn and mix well, then add the milk and fish stock, stir gently and bring to the boil, then reduce to a simmer for 10 mins, or until the vegetables are tender, stirring occasionally. Season to taste with salt.
• Meanwhile, in a non-stick frying pan, heat the oil, add the cubes of fish and fry, turning carefully until the fish is cooked.
• Stir the cooked fish into the potato and sweetcorn mixture, mix gently, and simmer for another minute or so, then spoon into warm bowls and garnish with parsley.