Creamy Cod Corn Chowder
A delicious and hearty creamy cod corn chowder perfect for a comforting meal.
Equipment
- 1 Large pot for cooking the chowder
- 1 Wooden spoon for stirring
- 1 Ladle for serving
Ingredients
Main Ingredients
- 1 lb cod fillets cut into chunks
- 2 cups fresh or frozen corn
- 2 medium potatoes peeled and diced
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
For the Roux
- 2 tbsp butter
- 2 tbsp all-purpose flour
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Chop the onion, peel and dice the potatoes, and measure out the corn and cream. Pat the cod dry and season with salt and pepper.
- In a large pot, melt butter over medium heat. Add the onions and garlic, sautéing until translucent. Stir in flour to create a roux, cooking until light golden.
- Gradually whisk in the stock, ensuring no lumps form. Bring to a simmer.
- Add potatoes and corn, simmering until potatoes are tender.
- Gently add cod pieces, allowing them to poach in the simmering liquid until cooked through.
Serving
- Stir in heavy cream, heat through without boiling. Adjust seasoning. Serve hot with garnish of choice.
Storage
- Cool chowder to room temperature, transfer to airtight containers, and refrigerate for up to 3 days.
- Reheat gently on the stove over low heat until warmed through, stirring occasionally.
Notes
Pro Tips: Use fresh corn for more sweetness and flavor. Ingredient Substitutions: Use haddock or other white fish as a substitute for cod. How to Serve: Pair with crusty bread or a side salad. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the base ahead and add the fish when reheating.