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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



1. In a heavy-bottomed 5-quart pot over low to medium heat, sauté 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.
   
   
2. Increase heat to medium; add chopped leeks to drippings and sauté 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 purée back into pot. At this point, soup may be refrigerated for up to 24 hours.
   
   
3. 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.