Now that the weather gets colder (at least here), we are all up for consuming all kinds of soups;)
Lately, I found this recipe and thought I'd give it a try..and it did not disappoint at all. When you've run out of ideas of what you could possibly do with some left over cod pieces lying around in your freezer, this is the one to try: Cod & corn chowder.
Kids love chowder when we get to order it while eating out and the addition of the oyster crackers completes the bill (look: fun part). Restaurants usually make it with clams and/or other types of sea "species" but using cod just make it an easy and fulfilling alternative. And that makes life better, right?
Cod & corn chowder
Ingredients
8 scallions/green onions, thinly sliced
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 (I used cream)
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 half of the scallions 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. Add oyster crackers on top!
Bon Apetit!
