Description
A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.
Ingredients
- 8 slices bacon, diced
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- salt and ground black pepper to taste
- 2 cloves garlic, chopped
- 1 ½ tablespoons seafood seasoning (such as Old Bay®)
- 1 (16 ounce) can chicken broth
- 3 red potatoes, cut into 1/2-inch cubes
- 4 ears sweet corn, shucked and kernels cut off
- ½ cup water, or as needed to cover (Optional)
- 2 cups whole milk, or more as needed
- 2 tablespoons butter
- 1 pound thick cod fillets, cut into 1-inch pieces
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6