Name: Corn-and-Cod Chowder
Yield: 4
Ingredients: 1/4 lb. sliced bacon -; 1 tbsp. butter -; 2 onions -; 2 c. water -; 1 c. bottled clam juice -; 3/4 lb. boiling potatoes (about 2) -; 1 Rib Celery -; 1/4 tsp. dried red-pepper flakes -; 1 1/4 tsp. salt -; 2 c. fresh (cut from about 3 ears) or frozen corn kernels -; 1 c. milk -; 1 c. heavy cream -; 1 1/2 lb. cod fillets -; 1/4 tsp. fresh-ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Corn-and-Cod Chowder

1. 1/4 lb. sliced bacon -

2. 1 tbsp. butter -

3. 2 onions -

4. 2 c. water -

5. 1 c. bottled clam juice -

6. 3/4 lb. boiling potatoes (about 2) -

7. 1 Rib Celery -

8. 1/4 tsp. dried red-pepper flakes -

9. 1 1/4 tsp. salt -

10. 2 c. fresh (cut from about 3 ears) or frozen corn kernels -

11. 1 c. milk -

12. 1 c. heavy cream -

13. 1 1/2 lb. cod fillets -

14. 1/4 tsp. fresh-ground black pepper -

How to cook deliciously - Corn-and-Cod Chowder

1. Stage

In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

2. Stage

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

3. Stage

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

4. Stage

Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

5. Stage

Fish Alternatives: Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy or ocean perch.

6. Stage

Wine Recommendation: A rich chardonnay from California will pair nicely with the creaminess of the chowder. Try to find one that hasn't been aged in oak.