Corn and Cod Chowder
My New Year’s resolutions is to eat more fish. Variety is the key to success, I find, when it comes to a healthy diet. It’s so easy to fall into a routine of eating the same thing every week, so I set out to find easy and healthy fish-based meals, while spending little brain power in actually cooking it.
Fish is a very particular protein. Under-cook it and it’s terrible (unless it’s raw- like tartare or sushi). Over-cook it and it is much worse. It’s hard finding that happy middle. What’s great about cod fish, though, is that it is woefully forgiving. As long as you’ve got a timer, or a trusty kitchen clock, you should be just fine with this recipe! And thankfully, the fishiness of fish actually lends itself beautifully to the overall flavor of the soup: this recipe even uses fish sauce!
Chowder was actually considered a poor-man’s food way back when, but now is considered the mother-load of comforts, with each and every variation- from creamy, briny, tomato-based or other- deemed “award-winning” and far above all other flavor combinations.
In fact, over in Prince Edward Island they even have The Potato Chowder Championships. But I must say, this beef broth-based recipe could definitely give those east-coast chefs a run for their money!
Corn and Cod Chowder
– 1 tbsp olive oil
– 8 scallions, diced, the whites and greens separated
– 4-5 slices prosciutto, chopped finely
– 2 cups potatoes, cut to bite-size pieces
– 2 tbsp all-purpose flour
– 2 cups low-sodium beef broth (or seafood broth if you have it)
– 2 cups 2% milk
– 1 tbsp fish sauce
– 400g cod, cut into 1-inch pieces
– 2 cups fresh or frozen corn
– 1 tsp dried thyme
– 1/4 cup 15% cream
1. In a large pot over medium-high heat, saute the whites of the scallions in the olive oil. Once translucent, add the prosciutto and stir frequently until it begins turning crispy. Add the potatoes and the flour, stirring until well coated.
2. Pour in the broth and the milk, cover, and bring to a gentle boil. Cook for about ten minutes, then add the fish sauce, cod, corn and thyme. Season with salt and pepper. Simmer gently for about three minutes, then add in the greens of the scallions. Cook an additional two minutes.
3. Add a bit of the soup liquid into a bowl with the cream (to temper it before adding it to the soup). Once the cream is slightly warm, slowly add it to the rest of the soup.
Serve hot with crusty bread for dipping!