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Corn-and-Cod Chowder
© Ben Dearnley

Corn-and-Cod Chowder

  • SERVINGS: 4
  • FAST

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.

  1. 1/4 pound sliced bacon
  2. 1 tablespoon butter
  3. 2 onions, chopped
  4. 2 cups water
  5. 1 cup bottled clam juice
  6. 3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
  7. 1 rib celery, chopped
  8. 1/4 teaspoon dried red-pepper flakes
  9. 1 1/4 teaspoons salt
  10. 2 cups fresh (cut from about 3 ears) or frozen corn kernels
  11. 1 cup milk
  12. 1 cup heavy cream
  13. 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
  14. 1/4 teaspoon fresh-ground black pepper
  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, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
  4. 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.
Notes Fish Alternatives Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

Suggested Pairing

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.