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 -

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.