"A New England-style chowder that is the best comfort-food classic. Serve with bread or traditional oyster crackers."
1 1/2 tablespoons unsalted butter
1/2 medium yellow onion, chopped
2 scallions, thinly sliced, white and green parts separated
4 cups low-sodium chicken or vegetable broth
2 cups potatoes, washed well and diced (keep peel on)
1 1/2 pounds cod, cut into 1-inch pieces
2 cups frozen sweet corn, thawed
1/2 cup half-and-half
1/2 cup skim milk
Dash of turmeric
1/4 teaspoon red pepper flakes
Salt and ground black pepper, to taste
In a large Dutch oven or pot, melt butter over medium-high heat. Add onions and scallion whites. Sauté until softened, about 2 minutes.
Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
Add corn, half-and-half, milk and turmeric. Cover and bring to a light simmer.
Add salt and pepper, as desired. Garnish with scallion greens.