Corn and Cod Chowder


With its all-American ingredients, this New England-style chowder is a comfort-food classic.

Corn-and-Cod Chowder
Photo: © Ben Dearnley
Total Time:
1 hr 15 mins
4 servings

The soup needs only bread, or traditional oyster crackers, as an accompaniment.


  • 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 kosher 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 freshly 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; 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.


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.

Related Articles