Corn-and-Cod Chowder
© Ben Dearnley
Active Time
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Yield
Serves : 4
By Food & Wine
January 2014

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

Ingredients

  • 1/4 pound sliced bacon
  • 1 tablespoon butter
  • 2 onions, chopped
  • 2 cups water
  • 1 cup bottled clam juice
  • 3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
  • 1 rib celery, chopped
  • 1/4 teaspoon dried red-pepper flakes
  • 1 1/4 teaspoons salt
  • 2 cups fresh (cut from about 3 ears) or frozen corn kernels
  • 1 cup milk
  • 1 cup heavy cream
  • 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
  • 1/4 teaspoon fresh-ground black pepper

How to Make It

Step 1    

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

Step 2    

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Step 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.

Step 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.

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