Cod and Corn Chowder
Food and Drink

Courtesy of Rima Kleiner, MS, RD, of “Dish on Fish”

Cod and Corn Chowder

"A New England-style chowder that is the best comfort-food classic. Serve with bread or traditional oyster crackers."

Serves: 4–6


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.