Corn And Cod Chowder Food

FISH AND CORN CHOWDER

Steps:

• Heat the stock in small pot over medium heat.
• In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
• While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

FISH, POTATO AND CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot over medium-high heat, cook bacon pieces until crisp.. Remove bacon from pan, placing on paper towel to cool. Keep bacon fat in pot; you should have about 3 tablespoons.. Add onions and diced potatoes, sauteing 5 minutes or until onion is tender. Stir frequently.. Add flour and stir constantly, about 1 minute. Stir in broth/juices, reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork-tender. Stir in milk, thyme, pepper and salt, increase heat to medium-high, and stirring constantly, bring to a simmer (do not boil).. Add corn and fish, and cook just until fish is opaque and flakes easily with fork, about 3 to 4 minutes. Stir in cooked bacon just before serving. Serve hot.

CODFISH CHOWDER

Steps:

• 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.
• 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.

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.

COD AND CORN CHOWDER

Steps:

• In a large pot or Dutch oven, heat butter over medium-high heat. Add the onion, celery, and pepper. Stirring often, cook for 10 minutes, or until the vegetables begin to brown. Pour in a splash of stock and scrape up any brown bits.
• Add the remaining stock, a generous pinch or two of sea salt, and the potatoes. Bring mixture to a boil and then turn down to a bubbling simmer. Cook for 15 minutes, or until potatoes are tender.
• Add corn and cod, and cook for 10 minutes more. Finally, stir in the apple cider vinegar and adjust seasoning to taste. Finish with scallions and parsley.
• *I halved the cobs and added them to the broth while it simmered. This can give thinner broth some added flavor, but it's not a necessary step. You can add the cobs with the stock and then remove just before you add the kernels and fish.

SALT COD CHOWDER

Steps:

• Freshen salt cod by soaking it overnight in cold water to cover.
• Drain, place in a stewing pot, and cover with fresh water.
• Bring to simmer with low heat.
• Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain.
• Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish.
• Cook onion in pork fat until tender.
• Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender.
• Add corn or hominy, heated milk, and freshened salt cod.
• Bring chowder to a simmering temperature, but do not boil.
• Garnish with the pork scraps.
• Serve hot, with freshly baked home made bread or rolls and butter.

HEALTHY COD AND CORN CHOWDER

Steps:

• 1. In a large heavy-bottom pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, celery, and pepper. Season with salt and pepper. Cook vegetables until translucent and begin to brown, about 7-10 minutes. Add potatoes, red pepper flakes (if using) and pour in a vegetable or chicken stock.Bring soup to a boil and then reduce heat to low or simmer. Cook for 10 minutes, or until potatoes are fully cooked.
• 2. Add corn and cod, and cook for 10 minutes more. Taste the chowder and adjust seasoning.
• 3. Serve warm with fresh scallions, parsley and a piece of bread.

COD CHOWDER FOR TWO

Steps:

• In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
• Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
• Add milk and corn to the pot, along with salt and pepper; bring to a boil.
• Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.

CORN-AND-COD CHOWDER

Steps:

• In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
• Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
• Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
• Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.
• Fish Alternatives: Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy or ocean perch.
• Wine Recommendation: A rich chardonnay from California will pair nicely with the creaminess of the chowder. Try to find one that hasn't been aged in oak.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

COD CHOWDER

Steps:

• Heat a heavy pot over medium heat and add the bacon.
• Cook until the bacon is golden brown and crispy, about 10 minutes.
• With a slotted spoon, remove the crispy bits and reserve, leaving the fat in the pot.
• Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned.
• Sprinkle in the flour and cook, stirring, another 2 minutes.
• Add the potatoes, chicken broth and clam juice and bring to a boil.
• Reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.
• Season with salt and pepper.
• Add the cod and corn. Do not stir.
• Cook for 5 minutes.
• Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Return chowder to heat and stir in the half-and-half, gently to avoid breaking the fish into small pieces.
• Season to taste. Bring chowder to serving temperature over gentle heat, uncovered.
• Sprinkle reserved crisped bacon on top and serve.

SWEETCORN CHOWDER WITH COD RECIPE

Steps:

• Heat the oil in a large heavy base pan and fry the onion with the chilli (use as much or as little chilli as you like) until softened (about 5 mins).
• Add the potato and sweetcorn and mix well, then add the milk and fish stock, stir gently and bring to the boil, then reduce to a simmer for 10 mins, or until the vegetables are tender, stirring occasionally. Season to taste with salt.
• Meanwhile, in a non-stick frying pan, heat the oil, add the cubes of fish and fry, turning carefully until the fish is cooked.
• Stir the cooked fish into the potato and sweetcorn mixture, mix gently, and simmer for another minute or so, then spoon into warm bowls and garnish with parsley.