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
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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