Codfish Chowder


  • 8 slices bacon, diced
  • 1 large onion, diced
  • 1red 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
  • 3red 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Source: Read Full Article