Cod Sweet Potato And Sweetcorn Chowder Food

SUMMER CORN AND COD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

COD FISH AND POTATO CHOWDER

Steps:

• In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
• Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
• Add the garlic and cook for 1minute, stirring.
• Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
• Add the white wine and whisk to combine.
• Add the fish broth, bay leaf and potatoes and bring to a boil.
• Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
• Add the milk and cream and cook for 10 minutes.
• Season, to taste, with salt and pepper.
• Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
• Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.