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–+ servings
Two bowls of corn chowder on a table.
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Cod and Corn Chowder
Prep Time
15 mins
 
Recipe Type: Soup
Keyword: cod and corn chowder
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped
  • 1 sweet bell pepper, seeded and chopped
  • 4 cups rich vegetable or chicken broth – low-sodium stock gives you the flexibility to season to taste
  • sea salt to taste
  • 1/4 teaspoon red pepper flakes
  • 2 cups quartered young red and yellow potatoes
  • 2 ears corn, kernels cut off with cobs reserved*
  • 1 1/2 pounds cod, cut into 1 inch pieces
  • 1/4 cup apple cider vinegar
  • ground pepper to taste
  • 4 scallions minced
  • 2 tablespoons parsley minced
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. *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.