Cod and Corn Chowder makes for a satisfying lunch or dinner. This lightened-up version is very flavorful, thanks to sweet corn, scallions, and a dash of red pepper and turmeric.
1½ tablespoons olive oil
½ medium-sized yellow onion, chopped
2 scallions, thinly sliced, white and green parts separated
4 cups low-sodium chicken broth or vegetable broth
2 cups potatoes, washed well and diced (keep peel on)
1½ pounds cod, cut into 1-inch pieces
2 cups frozen sweet corn, thawed
1 cup skim milk
Dash of turmeric
¼ teaspoon red pepper flakes
Salt and ground black pepper, to taste
Adapted from recipe on Dish on Fish, courtesy the National Fisheries Institute
Roxanne says: A dear friend and neighbor passed this recipe onto me and I just finished making it. OMGOODNESS !!!
This recipe is so scrumptious and easy to make. I doubled it so there should be plenty to share with my grown sons and their family. Thank you Jennifer for passing on the recipe and thank you Katherine for your recipe to begin with. A perfect soup for our Pacific Northwest climate.
Jenn says: Loved this! I used bone broth (chicken) and whole milk. It was delicious and going into a regular rotation for us. Thank you!
JJJ says: Hi would well-drained canned corn add too much extra moisture and “break the sauce,” especially if using a soy or nut milk substitute?
Katherine-Oldways says: Hi there, well-drained corn should work fine in this recipe! Let us know how it goes.
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