Cod & Corn Chowder: Creamy Comfort Food - Dish on Fish
Cod/ Featured Dish

Cod & Corn Chowder: Creamy Comfort Food

If there is one word to describe December, it would be FULL. Full of festivities, full of flavors and full of food. Take a break from the whirlwind and whip up a tasty bowl of our Cod and Corn Chowder, a comforting and healthy seafood soup.

The simplicity of cod combined with crisp bites of corn, red pepper, savory onion, and flavorful potatoes create the perfect cold-weather day remedy. Plus, this seafood soup is rich in B vitamins, phosphorus, and selenium. Perhaps the best part? It’s ready in just 15 minutes!

Studies show that eating warm soup before a meal can help curb the number of calories you eat later. And, this soup is no exception, thanks to the fiber from the veggies—which makes the soup filling—and the protein from the seafood, that keeps you feeling fuller longer. Another benefit to eating soup… the experience forces you to slow down, which may help your brain signal satiety, helping you eat fewer calories overall.

Whether you’re trying to moderate holiday overeating or you’re just looking for that perfect cold-weather meal, this hearty seafood soup is so good you won’t be able to resist taking the leftovers to work the next day!

seafood soup

Cod and Corn Chowder
Servings: 4-6

Ingredients:

  • 1½ Tbsp unsalted butter
  • ½ medium-sized yellow onion, chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups potatoes, washed well and diced (keep peel on)
  • 1½ pounds cod, cut into 1-inch pieces
  • 2 cups frozen sweet corn, thawed
  • ½ cup half-and-half
  • ½ cup skim milk
  • Dash of turmeric
  • ¼ tsp red pepper flakes
  • Salt and ground black pepper, to taste

Directions:

  1. In a large Dutch oven or pot, melt butter over medium-high heat.
  2. Add onions and scallion whites. Sauté until softened, about 2 minutes.
  3. Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
  4. Add corn, half-and-half, skim milk, red pepper flakes and turmeric. Cover and bring to a light simmer.
  5. Add salt and pepper, as desired. Garnish with scallion greens.

seafood soup

Photo styling: Monica Lavin of Lavin Label
Photography: Kelli Boyd Photography

You Might Also Like

No Comments

Leave a Reply