Corn and Cod Chowder
With its all-American ingredients, this New England-style chowder is a comfort-food classic.
Ingredients
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1/4 pound sliced bacon
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1 tablespoon butter
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2 onions, chopped
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2 cups water
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1 cup bottled clam juice
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3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
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1 stalk celery, chopped
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1/4 teaspoon dried red pepper flakes
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1 1/4 teaspoons kosher salt
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2 cups fresh (cut from about 3 ears) or frozen corn kernels
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1 cup milk
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1 cup heavy cream
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1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
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1/4 teaspoon freshly ground black pepper
Direction
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In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
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Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
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Add the water, clam juice, potatoes, celery, red pepper flakes, and salt; bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
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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.
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