Corn and Cod Chowder
Source of Recipe
Yankee Magazine
List of Ingredients
- 9 slices bacon, roughly chopped
- 3 medium leeks, washed and sliced thin, tough outer and top dark leaves discarded
- 4 cups low-salt chicken broth
- 1 bay leaf
- 3 medium russet potatoes, peeled and cut into 1/4-inch cubes
- 2 cups fresh or thawed frozen sweet corn (about 3 ears)
- 1 pound fresh skinless, boneless cod fillets
- 2 cups whole milk
- 1 tsp salt
- 1 tsp ground black pepper, or to taste
- 3 Tbsp chopped fresh parsley
Instructions
- In a heavy-bottomed 5-quart pot over low to medium heat, saut� diced bacon until crisp and golden, stirring often. Remove with slotted spoon and reserve for garnish. Reserve half of bacon fat in pot; discard the rest.
- Increase heat to medium; add chopped leeks to drippings and saut� about 10 minutes, stirring often, until leeks are soft and beginning to brown. Add chicken broth, bay leaf and potatoes. Bring to a boil, then reduce heat and simmer 10 minutes. Add corn and simmer 10 minutes longer. Using a heatproof measuring cup, scoop out 2 cups of the soup; process soup in blender until smooth. Pour pur�e back into pot. At this point, soup may be refrigerated for up to 24 hours.
- When ready to finish, lay the fish fillets over the soup, gently push down to cover, and replace the pot lid. Bring mixture back to a simmer and cook 5 minutes. Uncover, add milk, and bring to a simmer again, but do not let soup boil. Add salt and pepper to taste; remove bay leaf. Stir gently, then turn off heat; leave covered another 10 minutes. At serving time, reheat gently if necessary, and flake fish with ladle. Serve in individual bowls garnished with reserved bacon bits and chopped parsley.
Makes 8 to 10 servings.
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