 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder. Ingredients:
8 slices bacon, diced |
1 large onion, diced |
1 red bell pepper, seeded and diced |
salt and ground black pepper to taste |
2 cloves garlic, chopped |
1 1/2 tablespoons seafood seasoning (such as old bay®) |
1 (16 ounce) can chicken broth |
3 red potatoes, cut into 1/2-inch cubes |
4 ears sweet corn, shucked and kernels cut off |
1/2 cup water, or as needed to cover (optional) |
2 cups whole milk, or more as needed |
2 tablespoons butter |
1 pound thick cod fillets, cut into 1-inch pieces |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
2. Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.
|
|