Corn-and-Cod Chowder

Rating: 4 stars
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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. Plus:  More Soup Recipes and Tips 

By Food & Wine
January 2014

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Credit: © Ben Dearnley

Recipe Summary test

Yield:
4
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Ingredients

Directions

  • In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

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  • 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.

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.

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